BRUNCH – Page 16 – Chasing MY Life WHEREVER it Leads ME

Shirred Eggs ~ Simply Delicious Sunday

SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

Preheat oven to 350°.
Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
Sprinkle your meat and onions into the ramekin.
Crack an egg into each ramekin.
Salt & pepper.
Bake for 6-10 minutes or until egg whites are just set.
Top with cheese.
Bake another 6-10 minutes or until eggs are set to desired doneness.
With a spoon gently remove egg from cup onto plate or toast.

*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

originally ran at 3 Sides of Crazy November 2008

Swedish Pancakes with Lingonberry Butter and Lingonberries ~ Simply Deicious Sunday

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

Preheat griddle* or crepe pan
Sift flour and salt together. Set aside.
Beat the eggs, milk, vanilla and maple extracts together.
Add the oil and beat again until sooth.
Add cottage cheese and beat until completely smooth.**
Gradually add the flour until a smooth consistency.
Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
Cook a minute or two on each side.
Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

Beat butter until creamy.

Add berries and beat again until well blended.

Chill.

German Pancake ~ What Did You Bake Today?

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

Preheat oven to 450 degrees.
Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
In a mixing bowl beat the eggs until well blended.
Add the milk and blend again.
Sift together the flour and salt and gradually fold into the egg mixture.
Add the melted butter and vanilla, blend until smooth.
Pour batter into the buttered skillet.
Bake 15 minutes.
Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
Serve immediately.

Baked Omelet with Paprika Cheese Hash Browns ~ Simply Delicious Sunday

BAKED OMELET with PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I them assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.

BAKED OMELET
4 large eggs
1/4 cup milk
1 small tomato, diced
1 small bunch green onions, sliced thin
4 ounces chopped ham (or meat of your choice)
1/2 cup finely shredded white cheddar
salt and pepper to taste
PURE

Preheat oven to 375 degrees.
Whisk eggs and milk until well blended.
Generously spray a 9 inch square baking dish with PURE.
Sprinkle onions, tomatoes and meat over the bottom of the baking dish.
Sprinkle 1/3 of the cheese over this layer.
Pour eggs over the cheese.
Top with 1/3 more of the cheese.
Bake 20 minutes or until just set.
Top with remaining cheese and leave in oven just until melted.

PAPRIKA CHEESE HASH BROWNS
4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

Melt butter in a large skillet* over medium high heat.
Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
Brown well.
Sprinkle cheese over top and fold in.

*Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

Healthy Helpings – Breakfast in a Cup

These little “muffins” are great for breakfast on the go.

4 oz reduced fat loose breakfast sausage

1/4 cup chopped green peppers

1/4 cup chopped onion

1 c liquid egg substitute or 4 eggs

1 large egg

1 can (4 oz) sliced mushrooms (drained)

1/2 c (2 oz) shredded reduced fat cheddar cheese

Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
Spoon mixture into a bowl and cool slightly.
Stir in egg substitute and eggs, and the additional egg and mushrooms.
Spoon mixture evenly into prepared muffin pan.
Sprinkle with cheese.
Bake 20 minutes, or until egg is set.

2 pts – ww (using egg substitute)

107 calories, 12 g protei, 4 g carbs, 5 g fat, 1 g fiber.

Caramelized Onion Bacon Frittata ~ Simply Delicious Sunday

CARAMELIZED ONION & BACON FRITTATA

1 medium Vidalia onion, sliced thin
10 slices thick bacon
3 tablespoons brown sugar
1 tablespoons cider or balsamic vinegar
8 eggs
1/4 cup milk
3 tablespoons butter
1/2 cup grated Gruyere cheese
salt and pepper to taste

Preheat oven to 400 degrees.
Whisk together the brown sugar and vinegar.
Toss onions and bacon slices in the mixture, packing it onto the slices.
Layer bacon and onions on grilling rack.
Bake 15-20 minutes or until crisp.

Increase oven to broil.
In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
Whisk the eggs, milk and salt and pepper together.
When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
Top with the onions, bacon and cheese.
Broil about 2 minutes until the cheese is melted and the eggs are done.
Slice and serve.

*I used a large (the only one I have) and it would have looked better as a medium size.

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Simply Delicious Sundays will be moving next week to ThE KraZy KiTcHeN. Be sure to follow us there.

EGGS ala ROOSEVELT aka DEPRESSION EGGS

EGGS ala ROOSEVELT I just call them DEPRESSION EGGS
3 ounces cream cheese, softened
1/2 cup milk*
4 eggs, lightly beaten
1 jar dried beef, cut into small pieces*
salt and pepper to taste
PURE

Spray skillet with PURE.
Add milk and softened cream cheese to skillet and whisk together until smooth.
When cheese is bubbly, add eggs and beef.
Periodically whisk until eggs are firm.
Salt and pepper to taste.
Serve on buttered toast.

*The original recipe had no meat and called for using cream while allowing the eggs to just “firm” up. I changed it to reduce the fat a bit and add meat for hubby.

Head on over to Joy of desserts to join in on Vintage Recipe Thursday.

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Farmer’s Breakfast Skillet

FARMER’S BREAKFAST serves 4-6

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!

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.

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Apricot Pineapple Monkey Bread aka Bubble Bread

APRICOT PINEAPPLE MONKEY BREAD*
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

Soften the yeast in the warm water.
Stir together the sugar and cinnamon and set aside.
Soak the raisins in the rum until needed. Drain before adding to the bread.
Combine the milk, shortening, sugar and salt. Cool to lukewarm.
Add yeast to milk mixture and then the eggs, the raisins and nuts.
Add the flour. Mix to a soft dough.
Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
Punch down and let stand ten minutes.
Prepare the topping while the dough is standing.
Melt the butter in a saucepan.
Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
Roll into many small balls about the size of golf balls.
Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
Arrange a layer of the balls haphazardly in the cake pan.
Dribble about half the topping loosely over them.
Arrange the other half of the dough balls.
Pour remaining sauce over top.
Allow to rise until double in size (about 1 1/4-1 1/2 hours)
Bake at 350 degrees for 35-45 minutes.
Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

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Favorite Ingredient Friday and Freezer Food Friday

Being hosted by 11th Heaven’s Homemaking Haven

Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

Freezer Food Friday hosted by MJ at mjpuzzlemom
Christmas Morning Brunch Casserole*

This is a BIG family favorite and the recipe varies depending on who in the family is preparing it. Some people use Jimmy Dean’s HOT sausage, some use bacon, some use all ham… some use cream of chicken soup or cream of mushroom… some use Monterey Jack cheese or a combo of lots of cheeses… some like plain white bread or wheat… There are so many possibilities!

1 package Jimmy Dean Bulk Sausage
1 cup diced ham
6 slices sourdough bread
2 cups milk
1 can cream of celery soup
7 eggs
salt and pepper
2 cups shredded sharp cheddar cheese

Spray he bottom of a 9×13 baking dish with PURE.
Brown sausage and drain fat.
Scatter sausage and ham along the bottom.
Layer bread evenly over meat.
Whisk together the soup, milk, eggs and seasonings.
Pour over bread layer.
Top with cheese.
Bake at 350 degrees for 1 hour.

*For Christmas morning I make this ahead a few weeks, but do not bake it. On the evening of the 23rd I take it from the freezer to the refrigerator and let it defrost. When we get up on Christmas morning I preheat the oven and pop it in. When we’re ready, so is brunch!

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

Scrumptious Sunday – Shirred Eggs

SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

Preheat oven to 350°.
Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
Sprinkle your meat and onions into the ramekin.
Crack an egg into each ramekin.
Salt & pepper.
Bake for 6-10 minutes or until egg whites are just set.
Top with cheese.
Bake another 6-10 minutes or until eggs are set to desired doneness.
With a spoon gently remove egg from cup onto plate or toast.

*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

Recipe of the week ~ an all time favorite ~ Quiche Lorraine

1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

Preheat oven to 425°.

Prebake the pie crust and cool before filling.

Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.

Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.

Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.

Let stand 10 minutes before slicing.

Category: BRUNCH