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Breakfast & Brunch Recipes Disk 139

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APPLE BREAKFAST LASAGNA

APPLE FRENCH TOAST STRATA

BACON AND CHEESE BREAKFAST PIZZA

BACON AND EGG BAKE

BAKED (SHIRRED) EGGS

BASIC CHEESE PUFF BREAKFAST

BASIC FRENCH OMELET

BASIL BREAKFAST STRATA with PESTO

BISCUITS AND SAUSAGE GRAVY

BLUEBERRY COMPOTE

BLUEBERRY FRENCH TOAST BAKE

BUCKWHEAT AND YOGURT PANCAKES (DIABETIC)

BREAKFAST BURRITOS 1

BREAKFAST BURRITOS 2

BREAKFAST BURRITOS 3

BREAKFAST BURRITOS 4

BREAKFAST CASSEROLE

BREAKFAST HAM RING

BREAKFAST HASH

BREAKFAST IN A BISCUIT

BREAKFAST PIZZA 1

BREAKFAST PIZZA 2 made with TRADITIONAL PIZZA DOUGH

BREAKFAST PIZZA 3

BREAKFAST PIZZA 4

BREAKFAST PIZZA WITH HASH BROWNS

BREAKFAST SAUSAGE

BREAKFAST SAUSAGE CASSEROLE

BREAKFAST SHAKE 1

BREAKFAST SHAKE 2

BROCCOLI STRATA

BRUNCH EGG CASSEROLE

BRUNCH SPUD BOATS

BUTTERMILK FRUIT PANCAKES

BUTTERMILK RAISIN BREAKFAST BUNS

CANADIAN FLAPJACKS

CHEVRE and LEEK FRITATTA

CHILI CORN STRATA

CHINESE SAUSAGE SCRAMBLED EGGS WITH BLACK BEANS

CHIVE CHEESE OMELET

CHORIZO AND EGGS

COFFEE CAKE

COUNTRY CORNBREAD & BREAKFAST CORNBREAD

CORNMEAL PANCAKES WITH APPLESAUCE

COUNTRY MORNING MUFFINS

COWBOY BREAKFAST

CRANBERRY DANISH BREAKFAST ROUND with FRESH CRANBERRY SAUCE

CRANBERRY WALNUT SCONES

CRETONS

CRUNCHY OVEN FRENCH TOAST

CUSTARD FRENCH TOAST

EASY BLENDER BREAKFAST

EASY MORNING SCRAMBLED EGG CASSEROLE

EGG AND SAUSAGE CASSEROLE 1

EGG AND SAUSAGE CASSEROLE 2

EGG NOG FRENCH TOAST

EGGS COOKED IN SHELL

ENGLISH MUFFIN BREAD

FARMER'S OMELET

FLUFFY VANILLA CINNAMON FRENCH TOAST

FRENCH TOAST 1

FRENCH TOAST 2

FRENCH TOAST 3

FRENCH TOAST 4

FRENCH TOAST 5

FRENCH TOAST 6

FRENCH TOAST HAWAIIAN STYLE

FRENCH TOAST SUNDAE

FRENCH TOAST WITH FRESH BLUEBERRIES

MEXICAN EGGS

ORANGE-HONEY-CINNAMON FRENCH TOAST

OVERNIGHT APPLE FRENCH TOAST

POTATO FRITTERS

RASPBERRY STUFFED FRENCH TOAST

SILKY FRENCH TOAST

STRAWBERRY CREAM FRENCH TOAST

SIMPLE BREAKFAST CASSEROLE

 

 

 

 

BUCKWHEAT AND YOGURT PANCAKES (DIABETIC)     Back to Top

2 cups buckwheat flour
1/4 teaspoon salt substitute
1 teaspoon baking soda
1-1/2 cups low-fat buttermilk
1/2 cup fat-free plain yogurt
1/4 cup egg substitute
1 teaspoon maple flavoring
1 Tablespoon canola oil
Nonstick cooking spray

Combine the flour, salt substitute, and baking soda. Add the remaining ingredients. Pour onto a hot, lightly sprayed griddle and cook until brown, turning once. Serve hot. Makes 16 pancakes

Exchange

1 pancake per serving
1/2 fat
1-1/4 starch

 

 

 

 

BREAKFAST BURRITOS 1     Back to Top

5 potatoes, peeled and cubed
1 onion, diced
4 to 5 eggs, beaten
Flour tortillas

Fry in a pan the potatoes and onion until tender. Add a little salt and pepper. Pour in the beaten eggs in the potato and onion mixture and cook until done. Put a spoonful into a warmed tortilla and fold or roll up. 

You can add cooked sausage, bell peppers, etc. Also we like to add a spoonful of salsa. Sometimes when I am lazy, I use bagged "Potatoes O'Brien" from Ore Ida in the freezer department in the supermarket. They work just as great.

 

 

 

 

APPLE BREAKFAST LASAGNA     Back to Top

1 cup sour cream
1/3 cup packed brown sugar
2 (9 ounce) packages frozen French toast (12 slices)
1/2 pound sliced boiled ham
2 cups (8 ounces) # cheese gourmet cheddar recipe blend, divided
1 (20-ounce) can apple pie filling
1 cup granola with raisins

In a small bowl, blend sour cream and brown sugar, chill. Place 6 French toast slices in bottom of greased 13 x 9-inch baking dish. Layer ham 1-1/2 cups cheese and remaining 6 slices of French toast. Spread apple filling over top.

Sprinkle with granola. Bake at 350F for 25 minutes. Top with remaining 1/2 cup cheese and bake 5 minutes longer or until cheese is melted. Serve with sour cream mixtures.

 

 

 

 

APPLE FRENCH TOAST STRATA     Back to Top

6 (4) large slices sourdough bread, cut into 1-in. cubes
12 (8) ounce cream cheese, cubed
1-1/2 (1) large Granny Smith apple, peeled and chopped
9 (6) eggs
1-1/2 (1) cups milk
2-1/4 (1-1/2) teaspoon ground cinnamon
Powdered sugar
Syrup

Layer in 9- x 13-inch (11- x 7-inch) pan, half of bread cubes, all cheese cubes, all chopped apple, and then remaining bread cubes. Beat together eggs, milk, and cinnamon and pour over layers. Cover with plastic wrap and refrigerate several hours or overnight. Bake uncovered in a preheated 375F about 35 minutes or until set. Sprinkle with powdered sugar. 

Makes 8 (6) servings

 

 

 

BACON AND CHEESE BREAKFAST PIZZA     Back to Top

1/2 pound bacon, cooked and crumbled
2 cups (8 ounces) shredded Swiss cheese
4 eggs
1-1/2 cups (12 ounces) sour cream
2 tablespoons chopped fresh parsley

Roll pastry to fit into a 12-inch pizza pan. Bake at 425F for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

 

 

 

 

BACON AND EGG BAKE     Back to Top

6 slices bacon
2 medium onions, sliced
1 can cream of mushroom soup
1/4 cup milk
5 hard cooked eggs, sliced
2 cup (8 ounces) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted

Heat oven to 350F. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Saut onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5-inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves. 

Makes 6 to 8 servings.

 

 

 

 

BAKED (SHIRRED) EGGS     Back to Top

2 eggs
1 tablespoon half and half, light cream, or skim or low-fat milk

Break and slip eggs into greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon half and half over eggs. Bake in preheated 325F oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked. 

Makes 1 to 2 servings.

 

 

 

 

BASIC CHEESE PUFF BREAKFAST     Back to Top

5 slices bread, cubed
1/2 pound sharp cheese, grated
2 cups milk
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 pound fried sausage, drained and crumbled or 2 cups ham, cubed
1 mushrooms
1 chilies
1 Worcestershire sauce

Mix bread cubed and cheese and place in a buttered, 9 x 9-inch baking dish. Mix the remaining ingredients, including meat and any extras, and pour over the bread and cheese. Cover and let sit in the refrigerator overnight. Bake at 350F for 45 minutes to 1 hour, or until set and golden brown on top. 

Serves 6-8.

 

 

 

 

BASIC FRENCH OMELET     Back to Top

2 eggs
2 tablespoons water
1/8 teaspoon salt, optional
Dash pepper, optional
1 tablespoon butter or cooking oil OR cooking spray

In small bowl, beat together eggs and water with salt and pepper, if desired, until blended. In 7 to 10 inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges).

With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. 

Makes 1 to 2 servings

MICROWAVE: In 9-inch pie plate, heat butter on full power until melted, about 45 seconds. Tilt plate to coat bottom evenly with butter. Set aside. Meanwhile, in a small bowl, beat together eggs and water with salt and pepper, if desired, until blended. Pour into hot plate. Cover tightly with plastic wrap. Cook on full power about 2 to 3 minutes, rotating 1/4 turn each 30 seconds. Do not stir. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll and slide from pie plate onto serving plate.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

Note: An omelet is simply an egg envelope which can hold whatever you have a taste for or have on hand. If your first attempt tears, pretend you started out to make scrambled eggs all along. Multiply the recipe for more servings.

 

 

 

 

BASIL BREAKFAST STRATA     Back to Top

1 cup milk
1/2 cup dry white wine
1 day old loaf Swiss peasant bread or French bread cut into 1/2 inch slices
8 ounces prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tablespoons olive oil
1 pound basil torta cheese, thinly sliced
3 ripe tomatoes, sliced
1/2 cup pesto
4 eggs beaten 
salt
freshly ground black pepper
1/2 cup heavy or whipping cream

One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled.

Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight. The following day remove the dish from the refrigerator and let warm to room temperature.

Preheat oven to 350F.

Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately. 

Makes 6 portions

 

 

 

 

PESTO     Back to Top

2 cups fresh basil leaves
4 medium size cloves, garlic chopped
1 cup walnut meats (or pine nuts)
1 cup best quality olive oil
1 cup freshly grated imported Parmesan Cheese
1/4 cup freshly grated imported Romano cheese
Salt and freshly ground black pepper, to taste.

Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped.

With the machine running, pour in the oil in a thin, steady stream.

Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. 

Yield 2 cups.

 

 

 

 

BISCUITS AND SAUSAGE GRAVY     Back to Top

1 pound bulk sausage (hot or mild)
1 can biscuits
2 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper or to taste
2-1/2 cups milk

Cook sausage, remove from pan and drain.

In a saucepan over medium-high heat melt the butter-stir in the flour and whisk until smooth. Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth. Bring to a boil and stir 1 minute or until as thick as you want. Remove from the heat and add the cooked sausage. This recipe doubles really well. Serve over hot biscuits. 

Makes about 2-1/2 cups.

 

 

 

 

BLUEBERRY COMPOTE     Back to Top

5/8 cup cottage cheese 
Just under 1/4 cup fresh blueberries, lightly crushed
2 tablespoons dark amber maple syrup

Mix blueberries into the cottage cheese and drizzle the maple syrup on the top. Serve in an ice cream dish. Best when using small low bush berries that are slightly tart. Nice texture, very satisfying, 

Makes 1 serving.

 

 

 

 

BLUEBERRY FRENCH TOAST BAKE     Back to Top

1/2 cup all-purpose flour
1-1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup

Generously grease a 2-1/2 quart casserole or 9 x 13-inch baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and sere with syrup. 

Yield: 8 Servings

 

 

 

 

BREAKFAST BURRITOS 2     Back to Top

8 eggs
1 pound country sausage
2 cups Mexican blend shredded cheese
10 large flour tortillas

Scramble eggs with a small amount of milk. In another pan, crumble sausage and brown. Combine with cheese and cook over low flame until cheese melts. Mix in just enough catsup 'until mixture holds together. Warm tortillas in microwave on medium for about 30 seconds until soft enough to roll up without cracking. Place about1/4 cup egg mixture in tortilla and roll up. Serve with salsa.

 

 

 

 

BREAKFAST BURRITOS 3     Back to Top

2 strips bacon, cut into 1/2-inch dice
1 handful frozen hash browns or one small cooked potato, grated)
1 Tablespoon finely chopped onion
2 eggs, beaten
2 Tablespoons cheese whiz, or a1slice of cheddar cheese cut into pieces
salt
pepper to taste
3 flour tortillas, heated

Fry bacon in a small pan until all of the fat is rendered, and the bacon is crisp. Remove from the pan, and set aside. Drain off all but about 1 Tablespoon of the bacon fat. Toss the potato and onion into the pan, and cook, stirring occasionally, until the potatoes are nicely browned. Pour the eggs over the potatoes, and cook, stirring until nearly set. Toss in the cheese and reserved bacon, and stir. Scoop into warm tortillas, roll. 

Makes 2 servings

 

 

 

 

BREAKFAST HAM RING     Back to Top

10 eggs
1 pound ground, fully cooked ham
1 pound bulk pork sausage
1-1/2 cup soft bread crumbs
1/2 cup milk
2 tablespoon dried parsley flakes
1 tablespoon prepared horseradish

In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, milk, parsley and horseradish; mix well. Press into a greased 6-cup ring mold. Bake at 350F for 1-1/4 hours. Towards the end of the baking time, prepare scrambled eggs with the remaining eggs, seasoning as desired. Remove ring from oven and drain juices; unmold into a serving platter. Fill the center with scrambled eggs. Serve immediately.

 

 

 

 

BREAKFAST HASH     Back to Top

8 ounces spicy or mild bulk pork sausage
3 cups frozen potatoes O'Brien, thawed
1/2 cup chopped onions
2 Tablespoons flour
6 eggs, beaten or 1-1/2 cups egg substitute
1/4 teaspoon salt
1 large tomato, chopped
1/3 cup Parmesan cheese, grated

Cook sausage in a large non-stick skillet until browned, breaking into crumbles with a wooden spoon. Pour of all but one tablespoon drippings. Add potatoes and onions to skillet; continue to cook 8 minutes or until potatoes are tender and golden brown, stirring frequently.

Beat together eggs and salt; add to skillet. Cook about 3 minutes, or until eggs are set, stirring frequently. Stir in tomatoes. Heat through. Sprinkle with cheese. 

Yield: 4 Servings.

 

 

 

 

BREAKFAST IN A BISCUIT     Back to Top

I use a biscuit mix (Pioneer)
2 to 3 potatoes sliced thin (mine are round)
1 onion, sliced the same way
1 pound sausage
6 to 8 eggs
1 pound shredded cheddar

Fry (slowly) the potatoes/onions using a lid to make them soft and set aside. Then fry sausage until it is done, pour off grease and add the eggs to the sausage, scrambling till done. Make biscuit dough for about 6 to 8 people and roll it out, using enough flour to keep it from being sticky. Line a casserole bowl with it and put in first the potatoes/onions, then sausage/eggs and put cheese over the top of that. Then fold the remaining dough over and seal together and place in the oven at 375F. until biscuit is done. Use a 13-inch glass Pyrex dish. When done, turn out on platter and slice into individual portions. Some add jalapeno peppers. This never fails to please.

 

 

 

 

BREAKFAST PIZZA 1     Back to Top

1 pound pork sausage
1 cup hash browns
1 cup shredded cheese
4 or 5 eggs with milk to scramble
1 (8 ounce) package of crescent rolls

Spread crescent rolls in oiled 9 x 12-inch pan to fit bottom of pan, bringing dough up along the edges. Seal seams. Brown and drain pork sausage. Spread on crescent rolls. Cover with potatoes, scrambled eggs and sprinkle top with shredded cheese. Bake at 375F for 20 minutes.

 

 

 

 

BREAKFAST PIZZA 2     Back to Top

1 recipe traditional pizza dough (see below)
1 tablespoon vegetable oil
1 (16-ounce) can tomatoes, drained, chopped
Salt and pepper
8 bacon slices, partially cooked
4 eggs

Preheat oven to 425F. Brush dough with oil.

Spoon chopped tomatoes over dough. Season to taste with salt and pepper. Arrange bacon over the tomatoes, leaving 4 holes, equally spaced for eggs. Bake 15 minutes. Remove from oven. Break an egg into each of the 4 holes. Return pizza to oven about 10 minutes until the whites are set but the yolks still liquid. Serve at once. 

Makes 4 servings.

 

 

 

 

TRADITIONAL PIZZA DOUGH     Back to Top

2-3/4 cups bread flour (well-sifted all-purpose flour is fine)
1 teaspoon salt
1 teaspoon active dried yeast
1 teaspoon sugar
About 3/4 cup warm water (110F, 45C)
1 tablespoon olive oil

Sift flour and salt into a medium bowl.

In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size.

Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe.

NOTES: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the dough while kneading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I've never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs.

 

 

 

 

BREAKFAST PIZZA 3     Back to Top

1 (8-ounce) can refrigerator crescent dinner rolls
6 eggs, beaten
1 pound bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

Spread rolls onto a lightly greased 12-inch pizza pan; firmly pressing perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375F for 12 to 15 minutes. Cut like pizza and serve.

 

 

 

 

BREAKFAST PIZZA WITH HASH BROWNS     Back to Top

1 pound sausage
1 package crescent rolls
1 cup hash browns, thawed & loosened
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Brown sausage in skillet; drain. Separate crescent dough into eight triangles. Place in ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375F for 25 to 30 minutes. 

Serves 6-8.

 

 

 

 

BREAKFAST PIZZA 4     Back to Top

1 can crescent rolls
5 eggs
1/2 cup milk
1 pound pork sausage
1/2 cup sliced hash browns
1 onion, diced
1 small can of mushroom pieces
1 package grated cheese (your choice)

Brown pork sausage. Use a 9-1/2 x 13-inch cake pan; grease the cake pan and pat the crescent rolls out across the bottom. Scramble eggs and milk. Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan. Cover the top with grated cheese. Bake at 350F until done (about 30 minutes)

 

 

 

 

BREAKFAST SAUSAGE CASSEROLE     Back to Top

1 package Jimmy Dean HOT Roll Sausage cooked, crumbled and drained (a spicy uncooked bulk pork sausage]
10 eggs lightly beaten
3 cups light cream
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 ounces day old bread, cubed
4 ounces Cheddar cheese, shredded
4 ounces Swiss cheese, shredded

Grease 9 x 13-inch pan well. Place bread in pan. Sprinkle with cheese and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake at 350F for 1 hour or until golden brown. 

Serves 6 to 8

 

 

 

 

BREAKFAST SAUSAGE     Back to Top

2 pounds meat, ground
1 egg
2 Tablespoons onion powder or dried onion flakes
1 Tablespoon each of soy sauce and dried sage
2 teaspoons each of garlic powder, dried basil, and ground black pepper
1 teaspoon each of fennel seeds, ground cloves, and cayenne pepper

Combine all ingredients. Mix very well. Divide mixture into 20 to 24 portions. Form each portion into a patty. I adjust the seasonings to taste. You may omit seasonings, but it may change taste of recipe. Fool around with the seasonings to suit your taste. You may also use pork, ground turkey, ground chicken, deer, or any other meat.

 

 

 

 

BREAKFAST SHAKE 1     Back to Top

Peel ripe bananas and place in plastic bags, freeze. The frozen banana gives the shake an ice cream-like texture. If you don't like bananas, use frozen berries or peaches, these are not as creamy but quite good.

In a blender, add one frozen banana, 8 ounces milk plus any additional fruit you like such as berries, peach, pear and blend until smooth.

Or in a blender put one frozen banana, 8 ounces yogurt or 4 ounces tofu, and 4 - 6 ounces or so of your favorite juice.

Or in a blender, put one frozen banana, 8 ounces milk, 2 tablespoons peanut butter and blend until smooth. Add wheat germ or protein powder to any of these as you wish.

 

 

 

 

BREAKFAST SHAKE 2     Back to Top

6 ounces nonfat strawberry yogurt
4 ounces soy milk or skim milk
1 banana
1 tablespoon oat bran
3 ice cubes

Blend.

 

 

 

 

BROCCOLI STRATA     Back to Top

12 slices white bread
1 (10-ounce) package frozen broccoli
2 cups egg substitute, or 8 eggs
3 cups skim milk
1 tablespoons onion flakes
1/4 teaspoons dry mustard
12 ounces cheddar
1-1/2 teaspoons paprika
1 tablespoons fresh parsley

Cut bread into 1/2-inch cubes. Layer bread cubes, broccoli, and cheese in a 12 x 8-inch oil-sprayed pan. Combine eggs, milk, onion, mustard, and cheese. Pour over bread and broccoli. Cover and refrigerate overnight. Sprinkle with paprika and bake, uncovered at 325F for 55 to 60 minutes.

Garnish with parsley. Serve hot. 

Servings: 6

 

 

 

 

BRUNCH EGG CASSEROLE     Back to Top

1 pint cottage cheese
1 pound shredded Monterey jack cheese
1/2 cup butter, melted
10 large eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 can chopped green chilies
dash salt

Preheat oven to 400F. Combine melted butter and beaten eggs together, and then add dry ingredients and mix. Spread mixture evenly in a 9 x 11-inch greased baking dish and bake at for 15 minutes. Reduce heat to 350F and continue baking for 35 to 40 minutes.

 

 

 

 

BRUNCH SPUD BOATS     Back to Top

3 medium baking potatoes, scrubbed
No-stick cooking spray
1-2 tablespoons olive oil
2/3 cup chopped lean ham or Canadian bacon (3 ounces)
1/3 cup diced zucchini
1/3 cup diced red bell pepper
3 green onions, with tops, sliced
6 eggs, beaten
2 tablespoons grated Parmesan cheese (optional)
Salsa for serving

To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450F 50 to 60 minutes. They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.)

To make filling: Preheat oven to 500F. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saut potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and saut, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired. 

Makes 6 servings.

 

 

 

 

BREAKFAST BURRITO 4     Back to Top

Flour tortillas
Cheese (any)
Cooked meat (bacon, ham, sausage, grilled chicken)
Cooked vegetables (mushrooms, onions, green bell peppers)
Scrambled eggs

Pre-heat the oven to warm (lowest setting). Heat each tortilla in a skillet until soft. Place on a cookie sheet. Top with meat, cheese, and vegetable (any combination). Place in the warm oven. Scramble the eggs. Place on top of the tortilla fillings. Roll them up. Serve warm.

 

 

 

 

BUTTERMILK FRUIT PANCAKES     Back to Top

1 Cup (140gram) Flour
1 teaspoon Sugar
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg, lightly beaten
1 Cup (250ml) Buttermilk
1/2 Cup (125ml) Peaches, bananas, blueberries, dried cherries, dried cranberries, sauted apples; thinly sliced and lightly sugared

Sift together all the dry ingredients. Make a well in the dry ingredients and add in the egg and buttermilk. Combine with a few quick stokes. Do not over mix.

Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot. Add the fruit to the batter and spoon the batter on to the griddle in about 4 or 5 inch size pancakes.

When the top of the pancake is covered with air bubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side.

When cooked add to a warmed plate and stack with butter. Serve with maple syrup or a sprinkle of confectioners sugar and nutmeg. 

Makes: about 10 - 4 inch pancakes

 

 

 

 

BUTTERMILK RAISIN BREAKFAST BUNS     Back to Top

2 teaspoons margarine
3 to 3-1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup nonfat buttermilk
3 egg whites
1-1/2 cups golden raisins
3/4 cup unsweetened applesauce
2 teaspoon ground cinnamon
2 Tablespoons berry spreadable fruit, melted

Heat oven to 400F. Spray rectangular 13 x 9 x 2-inch pan with nonstick cooking spray. Cut margarine into flour, baking powder and salt in large bowl with pastry blender until mixture resembles fine crumbs. Mix in buttermilk and egg whites. Turn dough onto lightly floured surface; gently knead in enough flour to make dough easy to handle. (Dough will be soft.)

Roll dough into 8-inch square. Mix raisins, applesauce and cinnamon; spread over dough. Roll up dough; pinch edge of dough into roll to seal. Cut roll into 8 slices. Place 1-inch apart in pan. Bake 20 to 25 minutes or until light brown. Brush with spreadable fruit. Remove from pan. Cool on wire rack.

 

 

 

 

CANADIAN FLAPJACKS     Back to Top

2 cups All Purpose Flour
1 Pinch sea salt
1-1/2 cups Apple juice or milk
2 tablespoons Vegetable Oil
2 large Eggs
1/2 cup Honey
2 teaspoons Baking powder
1 Pippin or Granny Smith apple, peeled and grated
2 teaspoons vegetable oil

In a large bowl, combine the flour, salt, apple juice, oil, eggs, honey, and baking powder and mix on medium speed with a hand mixer until smooth. Fold in the grated apple by hand. In a heavy skillet, add the oil and heat until sizzling. Drop the batter by the spoonful into the pan and cook until bubbles appear. Flip. Serve immediately with honey or maple syrup.

 

 

 

 

BREAKFAST CASSEROLE     Back to Top

Count noses and for each person, you need about:
2 ounces Jimmy Dean or other sausage
2 ounces Frozen Southern Style Hashbrown Potatoes
1/4 cup Diced Onion (Red and/or green pepper too if you have it)
2 Eggs
1 ounce Shredded Cheddar or Colby jack Cheese
1 (4-ounce) can Chopped Green Chilies (optional)

Cut sausage up into small bite-size chunks and start cooking in large skillet. As soon as it starts producing some grease, add the potatoes and onion. Cover and cook with occasional turning until potatoes are almost done.

Salt and pepper as needed and dump into a PAM sprayed casserole dish. Beat the eggs with a bit of water or milk and stir in the cheese and drained chilies. Pour over the

sausage/potato mixture. Bake in 350F oven for about half an hour till the eggs are done then top with a bit more of the grated cheese and sprinkle with Paprika.

Bake for another few minutes to melt the cheese on top. Set it on the bar next to a stack of paper plates and plastic forks. Put a loaf of bread next to the toaster, turn the locusts in and get out of the way.

 

 

 

 

CHILI CORN STRATA     Back to Top

10 slices sourdough bread, cut into 1-in. cubes
3 to 4 cups shredded cheddar cheese
1 large can (8 oz) dices green chilies (usually in 4-oz cans)
1 can whole kernel corn
1/4 cup diced red pepper
1/4 cup diced green pepper
1/4 cup diced onion
5 eggs, beaten
3 cup milk
salt
pepper

garlic powder

Layer in 9- x 13-inch pan, half of bread cubes, cheese, chilies, corn, pepper, and onion. Repeat layers. Beat together eggs, milk, and seasoning and pour over layers. Cover with plastic wrap and refrigerate several hours or overnight. Bake uncovered in preheated 375F oven for about 45 minutes, until top is golden and center is set. Let cool 5 minutes. 

Makes 8 servings.

 

 

 

 

CHINESE SAUSAGE SCRAMBLED EGGS WITH BLACK BEANS     Back to Top

1 link Chinese sausage, thinly sliced on the bias
oil
salt
3 large eggs
2 stalks green onion tops, sliced on the bias to 1 inch segments
salt and fresh ground pepper
1 Tablespoon black beans sauce
1 teaspoon garlic
2 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
roasted nori seaweed

Fry Chinese sausage over low heat until translucent, remove and reserve. Add oil and salt to the sausage-flavored oil, scramble eggs until slightly runny. Add green onion tops. Lightly season with salt and fresh ground pepper and reserve.

Fry black beans in oil over low heat for 30 seconds, mix and plate with above. Lightly brown garlic in medium hot oil, then add soy sauce and balsamic vinegar. Simmer for 30 seconds, reducing partially and drizzle over the above. Garnish with toasted nori seaweed (cut in thin strips on the bias with scissors).

 

 

 

 

CHEVRE and LEEK FRITATTA     Back to Top

6 large leeks, sliced
3 Tablespoons butter or margarine
1 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon sugar
1/2 cup chvre
7 eggs
4 ounces cream cheese
pepper to taste

Preheat oven to 350F

Cut the root and thick outer skin from the leeks. Rinse very well to get rid of all the sand. Slice into 1/4 inch thick slices, and rinse again. Melt 3 Tablespoons of the butter and 1 olive oil in a large pan, add the leeks, and saut until wilted, about 5 minutes. Add the lemon juice and the sugar. Continue to saut the leeks over low heat for about 30 minutes or until very soft. 

The long slow cooking makes them sweet. In a large bowl beat together the chvre and the eggs, add the cooked leeks and mix well. With the remaining butter, grease a spring form pan well, and pour in the egg/leek mixture. Cut the cream cheese into small pieces and sprinkle over top of egg mixture. Place a cook sheet on the rack below the frittata as the mixture may leak a little. Cook for 45 minutes and remove from oven. Run a knife around the edge, let sit 5 minutes and serve. 

Serves: 6

 

 

 

 

CHIVE CHEESE OMELET     Back to Top

4 eggs
1 teaspoon water
salt and pepper
1 teaspoon chopped fresh parsley
1 tablespoon sweet butter
3 chive blossoms, broken into individual florets
2 tablespoons grated Swiss

Whisk together eggs, water, salt, pepper and parsley. Melt butter in an omelets pan over high heat until butter sizzles. Pour in egg mixture, shaking pan immediately. With the flat side of a fork, stir eggs and tilt pan in a circular motion until eggs have begun to set. Sprinkle chive florets and cheese down the center, then fold omelet over. Garnish with chive blossoms and serve.

 

 

 

 

CHORIZO AND EGGS     Back to Top

Chorizo (Mexican sausage) 1/2 a stick (it usually comes in a 2-stick package)
6 eggs
cheese, 2 slices or to taste
salsa (optional) if you like it real spicy
flour tortillas

Cook chorizo, chopping it into smaller pieces. Add the rest of the ingredients except the tortillas. Cook till eggs are done. Heat the tortillas (it works best directly on a gas stove burner, but you can heat them up in a dry skillet on an electric stove). Wrap the egg mixture in the tortilla.

Feeds 2 hungry people.

 

 

 

 

BREAKFAST COFFEE CAKE     Back to Top

1/4 cup skim milk
1/3 cup butter OR diet margarine
1 teaspoon salt
1-1/2 teaspoons liquid sweetener
2 packages yeast
1/2 cup lukewarm water
2 eggs, beaten
3 cups flour
1/3 cup chopped walnuts
Powdered sweetener to taste
Cinnamon to taste

Scald milk. Add butter, salt and liquid sweetener, stir until butter is melted. Cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Add eggs and sifted flour, mix well. Spoon into a greased 9-inch square cake pan. Let rise, covered in a warm place until doubled in bulk. Sprinkle walnuts, powdered sweetener and cinnamon over the top. Bake in a preheated 400F oven for 20 minutes or until done. 

Yield: 9 servings.

 

 

 

 

COUNTRY CORNBREAD     Back to Top

1 Cup Cornmeal, preferably yellow
1/2 Cup Flour
1 Tablespoon Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3 Tablespoons Bacon Grease
1 Egg
1 Cup Milk

Preheat oven to 450F. While country cornbread is always baked in a square pan, cowboys cooked theirs in an iron skillet. You can use whichever turns you on. Melt bacon grease in the pan and tilt to coat interior. Mix all dry ingredients and beat egg in the milk. Stir the milk and egg into the dry ingredients. When well blended, pour all of the grease that you can from the pan into the batter and mix. Pour batter into pan and bake for about 15 minutes, or until top surface is browned and toothpick comes out clean.

For Mexican cornbread, add 1/2 cup minced onion and two finely chopped jalapenos, which have had the seeds removed, to the batter before baking.

 

BREAKFAST CORNBREAD     Back to Top

My grandmother used to make what she called "Breakfast Cornbread" by adding a cup of raisins or chopped dried fruit which had been plumped up in hot water, three additional tablespoons of sugar and a dash of cinnamon. Served hot with butter and syrup or honey, it was fantastic.

 

 

 

 

CORNMEAL PANCAKES WITH APPLESAUCE     Back to Top

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon apple pie spice
1/4 teaspoon salt
2 slightly beaten eggs
1 cup skim milk
1 teaspoon cooking oil
Nonstick spray coating
3/4 cup unsweetened applesauce

In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, apple pie spice, and salt. In a small mixing bowl combine eggs, milk, and oil. Add all at once to flour mixture and stir just until blended but still slightly lumpy.

Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side). Turn the pancakes to second sides when they have bubbly surfaces and slightly dry edges.

Meanwhile, in a small saucepan heat applesauce until warm. Serve with pancakes. 

Makes 5 servings (2 pancakes each).

 

 

 

 

COUNTRY MORNING MUFFINS     Back to Top

1 cup fresh or frozen fruit
2 cups all-purpose flour
4 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
2 eggs
1/2 cup butter, melted
1 cup milk
1/4 cup sugar
1/2 teaspoon cinnamon

Cut fruit in small pieces. Combine flour, baking powder, 3/4 cup sugar, and salt into a mixing bowl. Stir in fruit until well blended. In a small bowl, beat eggs; add butter and milk. Stir into the flour mixture just to blend. Fill muffin cups 3/4 full. Sprinkle with 1/4 cup sugar and cinnamon. Bake in 400F oven about 15 minutes. 

Yield: 1 dozen muffins

 

 

 

 

COWBOY BREAKFAST     Back to Top

(amounts depend on how many people you are feeding and how big your skillet is)

sausage
eggs
onion
bell pepper
celery
cheese
potatoes

Brown sausage until done, breaking it up, Add finely diced celery, onion and bell pepper and cook a little longer. Drain thoroughly. Grate cooked or raw potatoes (raw take longer to cook but are okay to use). Put potatoes in skillet where you cooked the sausage - there should still be a little grease left to fry the potatoes. 

Beat eggs while potatoes are cooking and grate cheese. Cook over medium heat, turning occasionally until potatoes are done and brown. 

Spread cooked sausage, onions, celery and bell pepper over the potatoes. Pour the beaten eggs over everything. Sprinkle cheese on top, cover and lower heat. Cook until eggs are set and cheese is melted. 

Cut into wedges and serve with toast. We eat this for a weekend breakfast and sometimes for dinner. Onions, celery or bell pepper can be omitted if someone in your household doesn't like them. I sometimes add chopped green chilies.

 

 

 

 

CRANBERRY DANISH BREAKFAST ROUND     Back to Top

1 package active dry yeast
1/2 cup tepid water
1-3/4 cups bread Flour
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons grated fresh orange peel (from 1 orange)
1 egg
2 tablespoons butter or margarine, softened
8-ounce package cream cheese, room temperature
1/3 cup confectioners sugar
1 egg yolk
1/2 teaspoon vanilla
1-1/2 cups fresh cranberry sauce (recipe below)
1 cup pecan halves

In small bowl, dissolve yeast in warm water. In large mixing bowl, combine flour, sugar, salt and orange peel. Add yeast mixture, egg and butter or margarine. Stir with wooden spoon until well blended. If dough is too wet, add an additional 1 to 2 tablespoons of flour. Turn out dough onto floured surface. Knead 7 to 9 minutes until dough springs back when pressed with floured finger. Dough should

be soft and slightly sticky. Place dough in a lightly greased bowl turning once to grease surface; cover. Let rise in warm place (such as unheated oven with pan of hottest tap water on rack below) about one hour or until double in size. Or, cover and let rise overnight in refrigerator. In small bowl, beat cream cheese until smooth. Add confectioners sugar, egg yolk and vanilla; beat until blended. Set aside.

Punch dough down and place on an oiled surface. Roll dough into a 15-inch circle with an oiled rolling pin. Place on a greased 14-inch pizza pan. Press dough to fit pan and form a thicker lip around edge.

Spread dough with cream cheese mixture. Spoon cranberry sauce over cream cheese to within one inch of edge. Bake at 475F for 8 to 10 minutes or until crust is golden brown. Sprinkle with pecan halves.

 

 

FRESH CRANBERRY SAUCE:     Back to Top

2 cups fresh cranberries, rinsed
1/2 cup sugar
2 tablespoons orange juice

Combine all ingredients in microwave-safe container. Microwave for 5 to 7 minutes on high (100% power), stirring once. Cool.

 

 

 

 

CRANBERRY WALNUT SCONES     Back to Top

1 cup dried cranberries or seedless raisins
1 cup boiling water
4 cups all-purpose flour
1/2 cup sugar
3 tablespoons Baking Powder
3/4 cup margarine or butter
1 cup walnut pieces, toasted and chopped
1 cup plain low-fat yogurt
1 cup heavy cream
1 egg, beaten

Mix cranberries or raisins and water; let stand 10 minutes to plump. Drain. Mix flour, sugar and baking powder; cut in margarine or butter until mixture resembles coarse crumbs. Add walnuts and cranberries or raisins. Stir in yogurt and heavy cream until mixture is moistened. Divide dough into 3 pieces. Pat each piece into a 6-inch round. Cut each round into 8 wedges. Place on ungreased baking sheet 2 inches apart; brush with beaten egg. Bake at 350F for 15 to 18 minutes or until lightly golden. Serve warm.

Yield: 2 dozen

 

 

 

 

CRETONS     Back to Top

1 pound ground pork
1 minced onion
milk, an amount equal to the pork
1 garlic clove or garlic powder
salt and pepper to taste

Mix everything together in a pot. Cook on medium-low heat. Simmer until milk has evaporated. Cooking time - 90 minutes

This is a French-Canadian recipe. The spread is used on toast for breakfast, and usually topped with mustard or jelly.

 

 

 

 

CRUNCHY OVEN FRENCH TOAST     Back to Top

3 eggs
1 cup half and half
2 Tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cup cornflakes, crushed to equal 1 cup
8 diagonally cut slices French bread (3/4 inch thick)

Strawberry syrup and fresh strawberries or maple syrup

Butter a 15 x 10 x 1-inch baking pan. Combine eggs, half and half, sugar, vanilla, and salt; mix well. Place crushed cereal in shallow dish. Dip bread in egg mixture, making sure all of the mixture is absorbed. Then dip bread into crushed cereal. Place in greased pan. Cover and freeze 1 to 2 hours or until firm.

Heat oven to 425F. Bake 15 to 20 minutes or until golden brown, turning once. Serve either with Strawberry Syrup and strawberries OR with maple syrup.

 

 

 

CUSTARD FRENCH TOAST     Back to Top

12 slices French bread, thickly sliced
10 eggs, lightly beaten
3 cups milk
3/4 cup sugar
1/2 cup apricot nectar
2 tablespoons vanilla extract
2 tablespoons butter
1 tablespoon canola oil

In a large buttered baking dish, lay out the slices of bread in 1 layer. Garnish each serving of rice with a lemon wedge and parsley sprig. Cover the dish with plastic wrap and refrigerate it overnight. In a large nonstick skillet, place the butter and canola oil, and heat them on medium until the butter is melted and hot. Add the bread slices and cook them for 3 minutes on each side, or until they are lightly browned.

Notes: The trick to this recipe is to use dense bread, thickly sliced. You must also soak it overnight.

 

 

 

 

EASY BLENDER BREAKFAST     Back to Top

1 banana, peeled and halved
1/2 cup plain nonfat yogurt
1 Tablespoon bran
1 teaspoon honey

Combine banana, yogurt, bran and honey in a blender or food processor. Process until smooth.

For variety, substitute a peach or nectarine for the banana in this smoothie.

 

 

 

 

EASY MORNING SCRAMBLED EGG CASSEROLE     Back to Top

1/2 cup butter
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 cup mozzarella, shredded
1 cup cooked ham, cubed
1/4 cup green onions, sliced
12 eggs, beaten
1/4 cup fresh mushrooms, sliced
1-1/2 cups soft bread crumbs

In a medium saucepan, over medium heat, melt 2 Tablespoon butter; add flour, salt, and pepper and stir with a whisk until mixture is well blended and begins to bubble. Gradually add milk; cook until thickened and bubbly, whisking constantly. Once thickened, remove from heat and stir in cheese until cheese is melted. Set aside. In a large skillet, melt 3 Tablespoon butter. Saut ham and onions until ham is lightly browned. Add eggs, and stir until the begin to set, about two minutes. Add the mushrooms and the cheese sauce, mix well. Pour egg mixture into a well greased 11 x 7-inch baking dish. In a medium saucepan, melt remaining butter, toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate or overnight Bake uncovered at 350F for 25 to 30 minutes or until top is golden brown. 

Serves: 6 to 8 people

 

 

 

 

EGG AND SAUSAGE CASSEROLE 1     Back to Top

1 pound bulk sausage, mild or spicy
9 eggs
3 cups milk
1-1/2 teaspoons dry mustard
salt to taste
dash of pepper
12 slices bread, crusts removed and cubed
1 -1/2 cups sharp cheddar cheese, grated

Brown and drain sausage, cool. Beat eggs and milk together, add seasonings then bread cubes, stir in sausage and cheese. Pour into a 9 x 13-inch pan and refrigerate overnight. Remove from refrigerator about 1 hour before baking. Bake at 350F for 1 hour. Cool slightly before serving. 

Serves about 8

 

 

 

 

EGG AND SAUSAGE CASSEROLE 2     Back to Top

1 pound bulk breakfast sausage
6 Eggs
1/2 cup Sour cream
4 Tablespoons Chopped onions
4 Tablespoons Chopped bell pepper

Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350F until eggs are semi- set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. 

Serves 4 to 6

 

 

 

 

EGG NOG FRENCH TOAST     Back to Top

1 loaf French bread, sliced 3/4 inch thick
1-1/2 Cups (375ml) Eggnog
1 Cup (250ml) Milk
2 Tablespoons Butter, Margarine, or non stick cooking spray
4 Eggs, beaten
Ground Nutmeg to taste
Ground Cinnamon to taste

In a large bowl or deep casserole dish, mix eggnog, milk, eggs and spices. Dip each slice of bread in the mixture. Let soak for a minute but do not let the bread get soggy. Heat a covered skillet on medium with a little butter, margarine or non-stick cooking spray. Place a few dipped bread slices into the skillet and cover. In about 1 minute check the French toast (lifting with a spatula) to see if it is French toast is slightly browned. Adjust the burner heat if necessary.

When the first side is browned, flip and brown the other side. Make sure to again cover the skillet. Enjoy with a sprinkle of powdered sugar, cinnamon, and a little fresh fruit. 

Serves: 6

 

 

 

 

EGGS COOKED IN SHELL     Back to Top

Eggs
Water

Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling.

HARD-COOKED: Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

MICROWAVE: Omit water. Separate egg yolks and whites into 2 lightly greased liquid measures or small bowls. With fork, stir yolks. Cover each container with plastic wrap. Cook containers separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk and about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to serve.

SOFT-COOKED: Let eggs stand, covered, in the hot water, about 4 to 5 minutes, depending on desired doneness. Immediately run cold water over eggs or place them in ice water until cool enough to handle.

To serve out of shell, break shell through middle with knife. With teaspoon, scoop egg out of each shell half into serving dish.

To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. Makes 1 serving per egg.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

 

 

 

 

BREAKFAST ENGLISH MUFFIN BREAD     Back to Top

2 packages active dry yeast
5-3/4 cups flour, divided as below
1 Tablespoon sugar
cornmeal for sprinkling as below
1/4 teaspoon baking soda
2 cups milk
2 teaspoon Salt
1/2 cup water
2 teaspoon Cinnamon
1/2 cup raisins

Grease 2 bread pans well and sprinkle generously with corn meal. Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl. Heat the milk and water together until very warm (120 to 130F). Add mixture to the dry ingredients above and beat well. Add the cinnamon and raisins and mix in well. Stir in up to the other 2-3/4 cups of flour to make a stiff batter. Spread this stiff batter in the two bread pans. Sprinkle the tops with corn meal. Cover and let rise in a warm place for 45 minutes (if using rapid rise yeast time will be shorter). Bake at 400F for 25 minutes. Remove from pans immediately and cool on a wire rack.

 

 

 

 

FARMER'S OMELET     Back to Top

2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley optional
6 eggs
1/2 teaspoon salt
1 pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese

Melt butter in a 10-inch nonstick fry pan. Add potatoes and onion, cover and cook over medium heat for 20 minutes, stirring now and then to brown evenly OR until potatoes are tender and golden brown. Add ham; heat through, then sprinkle with parsley (if using) Beat eggs, milk, salt and pepper together in a bowl. Pour over the potato mixture. Cover pan and cook 10 minutes OR until eggs are almost set. Uncover pan and check often and with a spatula, lift around edge of eggs and allow egg mixture to run under omelet during cooking. Sprinkle with cheese. Cover and cook until cheese melts. Cut into wedges and serve.

 

 

 

 

FLUFFY VANILLA CINNAMON FRENCH TOAST WITH BANANAS & ALMONDS     Back to Top

12 eggs
2 cups low-fat milk
1-1/2 teaspoons vanilla extract
2 teaspoons cinnamon
24 slices sourdough French bread -- (1/4 to1-inch thick)
butter or margarine
12 large bananas
powdered sugar
1/2 cup almonds, finely chopped

Whisk together eggs, milk, vanilla and cinnamon until light and frothy. Dip bread slices in egg mixture and place on greased baking pan. Pour any leftover mixture over bread slices; cover and refrigerate overnight. Next day, saut bread in butter on griddle until light brown and crispy. Slice bananas over top, sprinkle with powdered sugar and garnish with chopped almonds.

 

 

 

 

FRENCH TOAST 1     Back to Top

4 eggs
3/4 cups milk
4 tablespoons cinnamon
6 slices of thick Texas toast style bread
Syrup
Powdered sugar

In a large bowl, beat together eggs and milk. Mix in cinnamon, add more as necessary. Heat a frying pan over medium heat. Dip bread slices into batter covering them up, cooking two at a time in the pan. Cook for 1 minute, then check.

Cook until browned to taste, then flip and cook on other side. Serve with syrup, sprinkled with powdered sugar.

 

 

 

 

FRENCH TOAST 2     Back to Top

1 egg, beaten
1/2 cup milk
1/2 cup flour
pinch salt
1/2 teaspoon baking powder
1 teaspoon sugar

Mix all ingredients together in a large bowl. Dip bread and fry in hot oil that covers the pan.

 

 

 

 

FRENCH TOAST 3     Back to Top

8 slices of bread
2 eggs
2 tablespoons milk (soy and rice milks work fine)
vanilla
cinnamon
nutmeg
butter or oil for frying

Beat eggs well. Add milk and stir. Add a couple drops of vanilla for every couple of eggs. Add cinnamon, nutmeg, or other spices to taste. You want subtlety, not a dessert. You may wish to add a dash of salt. Stir. Melt butter in pan or heat oil. Submerge the bread in the bowl of egg and milk one piece at a time. Don't soak it in the bowl but make sure all parts are covered. Fry until brown on one side. Add a bit of butter to the top of the bread and flip. Cook until brown on the other side and remove from heat. Repeat until all the bread is cooked. Serve hot with butter, jam, maple syrup, applesauce, or whatever you wish.

To freeze, let the bread cool and put the slices in a plastic bag or tin foil. They will come apart easily for reheating. To reheat, put in toaster or toaster oven or regular oven. Heat until hot throughout. Eat plain or as above. Note that when you plan to eat this fresh from the pan it doesn't matter how much batter is on the bread. For freezing and reheating, keep the batter even and not to thick. Be sure to let the bread drip back into the bowl before frying.

You can make as much or as little of this dish as you like. You can use any sliced sandwich bread or slice your own from a loaf (up to about an inch thick works well). Challah and other soft egg breads are delicious. If you want to reheat the French toast in a toaster, use ordinary square sliced bread. I usually use a plain-tasting whole grain sandwich bread.

 

 

 

 

FRENCH TOAST 4     Back to Top

1 (10-ounce) loaf French or Italian bread
6 eggs
3/4 cup orange juice
1/2 cup heavy cream
2 Tablespoon sugar
4 teaspoon vanilla
1 teaspoon orange zest
1/4 teaspoon salt
1 Tablespoon butter
orange slices
confectioner's (powdered) sugar

Cut bread in 3/4-inch slices. Arrange in single layer in well-greased 15 x 10-inch jellyroll pan. Beat eggs, juice, cream, sugar, vanilla, zest, and salt until well blended. Pour over bread, turning to coat slices completely. Cover and refrigerate until liquid has been absorbed, 6 hours or overnight.

In the morning, preheat the oven to 450F. Cover a large baking sheet with foil and grease with butter. Place bread on foil in one layer; bake 13 to 15 minutes, turning after 10 minutes. Serve garnished with orange slices and sprinkled with powdered sugar.

 

 

 

 

FRENCH TOAST 5     Back to Top

3 Eggs,
1/2 teaspoon Vanilla,
1 teaspoon Grated orange rind.
1/2 teaspoon Cinnamon,
1/4 cup Milk,
6 Slices challah or other egg bread, 3/4-inch thick
Butter or margarine
And oil for frying.

Beat eggs well. Add vanilla, orange rind, cinnamon and milk. Add bread slices and let sit 15 minutes. Turn and let sit a bit more. Heat griddle with butter or margarine and oil, about 1 Tablespoon altogether for each slice of bread. Fry the egg drenched bread on both sides and serve with maple syrup, honey, or sugar

 

 

 

 

FRENCH TOAST HAWAIIAN STYLE     Back to Top

2 Tablespoons butter, at room temperature
1/3 up packed brown sugar
1-1/2 teaspoon orange juice
1-1/2 teaspoon orange zest
2 Tablespoons flaked coconut
1 egg, slightly beaten
1/3 cup milk
8 slices day-old firm-type bread

Combine first 5 ingredients and set aside. Combine egg and milk. Dip bread on both sides in milk mixture and arrange on cookie sheet that has been very well greased. Bake on middle shelf in preheated 450F oven 5 to 6 minutes or until browned on bottom. Turn bread over and spread with reserved mixture. Put back in oven and bake 3 minutes or until bottom is browned and top is bubbly. 

Serves 4.

 

 

 

 

FRENCH TOAST SUNDAE     Back to Top

Butter, for spreading
12 French bread slices. 3/4-inch thick
6 eggs
1-1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt

TOPPING FOR TOAST

sliced kiwi
sliced bananas
sliced strawberries
whipped cream
cherries with stems

MAPLE-WALNUT SYRUP

2 cups maple syrup
1 cup chopped walnuts -- toasted

Line with heavy duty foil, two large baking pans with 1-inch sides. Spray with cooking spray.

Spread butter on each side of bread slices and place 6 slices in each pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl.

Pour mixture over bread. Turn bread slices to coat. Cover with foil and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer.

Warm maple-walnut syrup in microware. Transfer toast to plates, top with sliced fruit, warm maple-walnut syrup, whipped cream and top with a cherry.

 

 

 

 

FRENCH TOAST WITH FRESH BLUEBERRIES     Back to Top

3 eggs
1 teaspoon vanilla
Water
Cinnamon, to taste
2 Tablespoons butter
1 loaf white bread, cut into 1-inch slices
2 cups fresh blueberries, rinsed
Powdered sugar
Maple syrup, warmed in microwave

In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2 to 3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup. 

Yield: 4 servings

 

 

 

 

FRENCH TOAST 6     Back to Top

1/2 cup of margarine
1-1/2 cup of brown sugar
1 teaspoon cinnamon
8 to 12 slices of French bread
8 to 9 eggs
a pinch of salt
1-1/2 to 2 cups of milk

Melt margarine in a 9 x 13-inch pan add sugar and cinnamon and stir, layer bread on top of mixture. Beat eggs and salt then add milk and pour this mixture over the bread. Cover and place in fridge overnight. Uncover and bake at 350F for 45 minutes.  Turn out onto a platter with the sugar side up, and serve. 

 

 

 

MEXICAN EGGS     Back to Top

2 Tablespoons butter
1/2 cup onion, finely chopped
1/4 cup green onion, diced
8 eggs
1/4 cup milk
1/8 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon pepper
3 ounces cream cheese, cubed
1/4 cup chunky salsa
4 slices cooked bacon, crumbled
1 fresh jalapeno pepper, seeded & diced

Melt butter is a large skillet and saut onions and green pepper until tender

Beat eggs, milk, salsa, garlic powder, salt & pepper together. Pour egg mixture over onions and green pepper, sprinkle cream cheese over top. Cook over low heat, using a spatula to push cooked eggs from sides and bottom to the top as required. Eggs are done when the cream cheese has melted. Eggs should still be a bit moist.

 

 

 

 

ORANGE-HONEY-CINNAMON FRENCH TOAST     Back to Top

4 tablespoons butter
4 tablespoons honey
3/4 teaspoon cinnamon
4 whole eggs
1/3 cup orange juice
1/2 teaspoon vanilla extract
1 tablespoon Curacao liqueur, optional
1/8 teaspoon salt
2 pinches nutmeg
1/4 teaspoon tarragon
12 slices oatmeal bread

Preheat oven to 375F. Place butter in 12 x 17-inch half-sheet baking pan, and place in oven to melt (about four minutes). While butter is melting, combine eggs, juice, vanilla, liqueur, salt, nutmeg, and tarragon in shallow bowl and mix well. Remove pan from oven. Pour in honey and sprinkle with cinnamon. Dip bread slices in egg mixture, coating both sides evenly and drain excess liquid. Arrange slices in top of honey-cinnamon mixture, and bake 20 to 25 minutes until lightly brown on upper side. Using metal turner, invert toast onto heated plates, two half slices per person. Sprinkle with almonds, and serve with additional honey on the side. serve with fresh fruits.

 

 

 

 

OVERNIGHT APPLE FRENCH TOAST     Back to Top

1 cup packed brown sugar
1/2 cup butter
2 teaspoons light corn syrup
2 large granny smith apples
3 eggs
1 cup milk
1 teaspoon vanilla
9 slices French bread -- (3/4-inch thick-day old)

SYRUP

1 cup applesauce
10 ounces apple jelly
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves

In a small pan cook brown sugar, butter, and syrup until thick, about five minutes.

Pour into ungreased 9 x 13-inch baking pan. Arrange peeled apple slices on top of "caramel" on pan bottom. In a bowl beat eggs, milk, vanilla. Dip bread slices into the mixture for 1 minute and place bread slices on top of apples. Pour any remaining mixture over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking, then bake uncovered at 350F for 35 to 40 minutes. Combine syrup ingredients in a medium saucepan stirring frequently until hot. Serve over French toast.

Notes: Also good topped with French Vanilla Yogurt

 

 

 

 

POTATO FRITTERS     Back to Top

1-1/2 pounds potatoes
2 ounces flour
1/2 teaspoon salt
1 egg, beaten
3 Tablespoons milk
6 Tablespoons vegetable oil
pepper to taste

Mix flour, salt and pepper together in a large bowl. Make a well in the center and pour in milk and egg. Slowly combine by bring the flour from the edges of the bowl into the center. Stir until thoroughly mixed. Peel and coarsely grate the potatoes, rinse with water and drain well. Pat with paper towel to eliminate as much water as possible. Stir grated potato into flour mixture until well blended. Heat oil in a large frying pan over medium heat. Place heaping tablespoons of the potato mixture into the sizzling oil; flatten slightly with a spatula. Fry the fritter for 2 to 3 minutes until golden brown, flip carefully with a spatula and cool another 2 to 3 minutes until crisp. Remove fritters from frying pan, drain on paper towel and keep warm into the oven while you fry remaining potato mixture. 

Serves: 4 people

Notes: These fritters are similar to potato latkes, but are a slightly fluffier. These fritters are so versatile they are not only delicious served with bacon and eggs, but are an excellent accompaniment to grilled meats or fish at dinner time. You can make extra at breakfast and cook the next day for dinner.

 

 

 

 

RASPBERRY STUFFED FRENCH TOAST     Back to Top

10 ounces unsweetened frozen raspberries
16 ounces cream cheese -- softened
1 tablespoon sugar
1 teaspoon ground nutmeg
4 loaves day-old French bread
6 eggs
2 cups milk

Thaw and drain the frozen raspberries. Mix with the cream cheese, sugar, and allspice/nutmeg. Cut the ends off the French bread. Then cut the bread lengthwise, part way through (as if making a hero sandwich.) Pull out a narrow trough of bread in center. Fill the trough with raspberry cream cheese mixture and close the top over the bottom.

Chill overnight or for several days. Can freeze for up to 1 month. Mix and beat together the eggs and milk. The amount needed may vary depending on how dry the bread is.

Brush butter-flavored oil onto a 4-sided shallow cookie sheet. Cut stuffed French bread in 1 inch slices and dip into egg-milk mixture. Bake in preheated oven at 350F for 30 to 35 minutes, turning once after 20 minutes. Pour small amount of heated sauce over French toast. To make raspberry sauce to go with the above recipe, pour raspberry juice drained from the frozen raspberries into a saucepan. Add 1-1/2 to 2 cups of sugar and heat slowly until melted. Boil for several minutes, until syrupy. Pour over the French toast above. You will have more raspberry sauce than you need for this recipe.

 

 

 

 

SILKY FRENCH TOAST     Back to Top

6 ounces ricotta cheese
4 ounces cream cheese
16 slices French bread
4 large eggs
4 tablespoons milk
1 dashes sugar
1/2 teaspoon vanilla
2 tablespoons brandy
canola oil

Whisk eggs, milk, sugar, vanilla and brandy together well. Combine ricotta and cream cheese together in a food processor. Spread cheese mixture on 8 slices of bread. Make a "sandwich" by placing remaining 8 slices of bread on top. Soak "sandwiches" well in egg mixture. Heat oil in large skillet until hot. Drop sandwiches in hot oil and "toast" until golden brown on both sides. Remove and drain on paper towels. To serve, cut "sandwiches" in half. Dust with confectioner's sugar. Serve with maple syrup.

 

 

 

 

STRAWBERRY CREAM FRENCH TOAST     Back to Top

1 cup evaporated milk
2 large eggs
3 tablespoons water
2 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
8 slices French bread,1-inch thick
2 cups crushed corn flakes
confectioner's sugar
strawberry cream sauce *see recipe
fresh berries, for garnish

In a medium bowl, combine the milk, eggs, water, sugar vanilla and cinnamon. Dip the bread slices into mixture and then coat each side with cereal. Heat a buttered skillet and cook each piece until golden and crisp. 

To serve, place two pieces of toast on each plate, sprinkle lightly with confectioner's sugar. Garnish with strawberry cream sauce and strawberries. 

Sauce
10 ounces frozen sweetened strawberries, thawed 
1 cup plain yogurt, ** see note 
1/2 teaspoons cinnamon. 

Mix the strawberries with the sour cream or yogurt and cinnamon.

Note: You can also use Sour Cream instead of the yogurt. 

Yield:2 cups

 

 

 

 

SIMPLE BREAKFAST CASSEROLE     Back to Top

2 cups cheddar cheese, grated
2 Tablespoons butter
1 large Spanish onion, chopped
4 slices bacon
6 eggs, lightly beaten
1-1/2 cups milk
1/2 teaspoon pepper (or more to taste)

Preheat oven to 350F

Spread cheese on the bottom of a well greased square baking dish. Saut the onions in the butter for about 5 minutes or until soft. Spread sauted onions over cheese. Cook bacon, but not too crispy, chop and sprinkle over onions. Combine eggs, milk and pepper, pour into baking dish over all other ingredients. Bake for 60 minutes or until puffed and set in the center. 

Serves: 6

 



SHALOM FROM SPIKE & JAMIE



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