Category: BRUNCH

BAKED OMELETE ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
  • In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
  • Pour the mixture into the pan an spread evenly.
  • Bake for 14 minutes, just until the egg is no longer shiny.
  • Top with shredded cheese and baking for an additional 2 minutes.
  • Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
  • Continue to roll, using the parchment to avoid burning your fingers until you create a log.
  • Cut into 2 inch sections and serve.

BAKED OMELET ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
  • In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
  • Pour the mixture into the pan an spread evenly.
  • Bake for 14 minutes, just until the egg is no longer shiny.
  • Top with shredded cheese and baking for an additional 2 minutes.
  • Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
  • Continue to roll, using the parchment to avoid burning your fingers until you create a log.
  • Cut into 2 inch sections and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

OVEN POACHED EGGS ~ CLASSIC GOOD EATS

I LOVE breakfast for any meal! It’s always comforting and these are so easy and soooooooooooo good too.

2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees. 
  • Cook bacon until crisp. 
  • Melt butter and coat entire inside of ramekin or muffin tin. 
  • Break 1 egg (try not to break the yolk) in each ramekin or muffin slot. 
  • Salt and pepper to taste. 
  • Bake 8-10 minutes or until just set. 
  • Top each egg with a slice of crumbled bacon and then grated cheddar cheese. 
  • Bake another 3 minutes. 
  • Serve with chilled juice and toast.

RUM AND EGG NOG FRENCH TOAST

This is a perfect breakfast/brunch dish for the holidays!
Rum and Egg Nog French Toast
2 eggs
1/2 cup store bought egg nog

2 tablespoons spiced rum (optional)
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon plus 1/8 teaspoon nutmeg)
6 slices bread (I used thick french bread)

Directions:  Whisk together eggs, egg nog, rum and spices. Heat a griddle. Dredge bread in egg mixture.{I say that like I know what I’m talking about. For non-culinary peeps like me, “Dredge” simply means to dunk or soak something} Butter the hot griddle and place soaked bread on the griddle. Cook on each side until golden brown. Serve with butter and powdered sugar or syrup.

~The rum is optional. If you leave it out (like I did because it was just me and the kids tonight) then try adding 1/2 t. vanilla in it’s place.
Here’s what you will need:
Add 2 eggs and a good dash of cinnamon to 1/2 cup egg nog.  I didn’t have nutmeg so I just added a bit more cinnamon and whisked it altogether.
I dipped both sides of the bread into the egg mixture and then put it in the skillet until it was brown on one side and then flipped to brown the other.
When both sides were browned, I pulled it off the skillet and put sprinkled powdered sugar all over with a side of turkey bacon.

HAVE A SAFE AND HAPPY INDEPENDENCE DAY WEEKEND! & FARMER’S BREAKFAST

This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same and perfect for a long lazy weekend!
FARMER’S BREAKFAST
1/4 cup butter
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo

  • Melt butter in cast iron pan.
  • Add potatoes and onions. Sprinkle with celery salt.
  • Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
  • Add the ham and cook another 5 minutes.
  • Reduce the heat to low.*
  • Whisk together the eggs, salt, pepper and cream until well blended.
  • Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
  • Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
  • Sprinkle with cheese and cover again until cheese melts.
  • Cut into wedges and serve with toasted Oat Sunflower Bread.

*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.

LUAU BENEDICTS

I saw a recipe similar to these on a menu and set out to replicate it.  I’m not sure how close I came, but we loved them!

LUAU BENEDICTS
1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

  • Heat butter in a heavy saucepan until hot and foamy, but not browned.
  • In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
  • Gradually beat in butter, then water.
  • Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
  • Serve immediately or let stand over warm water for up to 30 minutes.
  • If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of hollandaise sauce.