Category: BRUNCH

FRENCH TOAST CASSEROLE

This is a FABULOUS make-ahead breakfast dish! So easy and so tasty making it perfect for Sunday brunch after church or Christmas morning. Serve it with crisp bacon, sausage links and or fresh fruit for a scrumptious meal.

FRENCH TOAST CASSEROLE serves 6

2 tablespoons butter, divided
8 slices white bread
2/3 cup brown sugar
1/2 -1 teaspoon high quality cinnamon
3-4 eggs
3/4 cups whole milk

  • Melt 1 tablespoon butter in a 9 x 9 baking dish. Be sure to brush the melted butter up all the sides.
  • Put a single layer of bread in bottom of pan.
  • In a bowl mix brown sugar with the cinnamon.
  • Sprinkle half of the sugar mixture over bread.
  • Add another layer of bread.
  • In a bowl, whisk eggs with milk until well blended.
  • Pour over bread layers.
  • Sprinkle with remaining sugar mixture.
  • Cut 1 tablespoon of butter into small pieces.
  • Dot with butter pieces.
  • Cover and refrigerate overnight.

The next morning:

  • Preheat oven to 350°.
  • Bake covered for 30 minutes.
  • Uncover and continue baking 15-20 minutes or until set and browned.
  • Serve with powdered sugar, molasses or maple syrup.

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HASH BROWN HAM & CHEESE QUICHE

I found this recipe in an old Taste of Home magazine that I bought at a library book sale – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

I did make a few changes to the original recipe. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!




 

hubby approvedLinking up to FULL Plate Thursday.

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KITCHEN SINK FRITTATA

Frittatas are one of the best vehicles for leftovers in my opinion.  So many people make frittatas out to be their arch nemesis, but for me frittatas are the best way to clean out the refrigerator before grocery day. They really are fairly simple, it’s just about the right proportions, seasoning and NOT over baking.

There are 3 main things to remember when making a frittata and then a few more things to remember.

  • The first is you need plenty of flavor, so if your leftovers are bland be sure to add extra seasoning that compliments your ingredients.
  • The second is to make sure your ingredients don’t fight each other. For example, you don’t want to combine liver and onions with hot wing chicken.
  • The third is to make sure your egg mixture is sufficient enough to cover your proteins and that your cheese choice compliments your proteins. I ABSOLUTELY recommend using a cast iron pan for ALL frittatas for an even bake.
  • The most important thing to remember for a fluffy frittata is to use FULL fat dairy and cheese whether it’s milk or sour cream. The full fat makes for a richer custardy texture. I personally like a rich buttermilk. Adding anything less than full fat is like just adding water.
  • If you’re not using leftovers, be sure to use FULLY cooked proteins and/or any vegetables (things like ham, tomatoes and mushrooms) that could release excess moisture while baking. tomatoes and mushrooms.
  • Bake just until set, DO NOT OVER BAKE!

KITCHEN SINK FRITTATA serves 4-6

2 cups chopped proteins
1/2 cup chopped vegetables
6 LARGE eggs
1/4 cup of WHOLE milk
appropriate seasonings, to taste
3/4 cup grated cheese
2 tablespoons butter

  • Preheat oven to 350° .
  • Melt butter in cast iron pan.
  • Whisk together the eggs, milk and seasonings.
  • Mix together the proteins and vegetables.
  • Stir in the majority of the cheese, reserving some for topping just before serving.
  • Pour egg mixture over top making sure to cover everything.
  • Bake for 20-30 minutes until JUST set.
  • Top with remaining cheese and serve immediately.

TOASTED FRENCH TOAST

TOASTED FRENCH TOAST
~ We hate soggy French Toast and this recipe conquers that~
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
  • Toast bread, but not browned.
  • Preheat griddle and coat with a small amount of butter.
  • Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
  • Whisk in flour until smooth.
  • Pour milk mixture into a baking dish.
  • Soak bread pieces for a few seconds on each side.
  • Grill for several minutes on each side until golden brown.
  • Serve with warm maple syrup.

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SHIRRED EGGS

SHIRRED EGGS
for 4 servings**

Jumbo eggs
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2-3 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Sprinkle with hot sauce.

  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 8-10 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 if desired.

NOTE: At home I use large individual ramekins for multiple eggs in the same bowl for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

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HOMESTYLE S.O.S.

HOMESTYLE S.O.S. serves 4
1/2 pound ground chuck
1/2 pound ground pork
1 small shallot, finely chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons Wondra flour
1 teaspoon Worcesteshire sauce
1 teaspoon Lawry’s seasoned salt
2 teaspoon freshly ground black pepper
2 cups whole milk
Sliced white bread

  • Brown the ground chuck and pork in a skillet over medium heat. About half way through add the shallot and garlic.
  • Drain off excess fat.
  • Melt the butter in a saucepan over low heat, being careful not to burn it.
  • Slowly whisk in the flour to make a golden brown roux.
  • Add the Worcestshire sauce, seasoned salt and pepper.
  • Slowly whisk in the milk. Turn the heat to medium and bring to a SLOW boil. Let it boil for 2 to 3 minutes and then lower the heat, whisking periodically until the mixture gets thick.
  • Stir in the meat mixture and heat through.
  • Toast the white bread and put the slices on serving plates.
  • Ladle the SOS over the top of the toast.

NOTES: For a nice flavor change the beef and or pork can be changed out for your favorite sausage or even bacon.  I sometimes serve it over biscuits or english muffins also.  When using toast, I like to get the toast nice and brown so it is firm and crunchy.

SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

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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

  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with non-stick cooking spray.
  • In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
  • Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
  • Spoon into prepared ramekins.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.

NEXT DAY:

  • Preheat oven to 350°.
  • Bake until set, about 30 minutes.

GERMAN PANCAKE aka DUTCH BABY

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
3/4 cup flour
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450°.
  • Coat the inside of an ovenproof 12 inch skillet with the melted butter. 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 until puffed and golden.
  • 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 Curd.
  • Serve immediately.

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BAKED OMELETS aka CRUSTLESS QUICHE & PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I then 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.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.

BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person

2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**

  • Preheat oven to 375°.
  • Spray ramekins with non-stick cooking spray.
  • Fill bottom with your favorites.
  • Whisk together the eggs, sour cream and milk.
  • Pour over fillings.
  • Bake 30 minutes or until cooked through.
  • Let sit 5 minutes.
  • Invert onto plate and enjoy.

**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.

NOTE: When using meats, make sure they are pre-cooked.

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.

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

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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.


NOTE: *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.

QUICHE LORRAINE the PERFECT Sunday morning pie!

QUICHE LORRAINE – THE PERFECT SUNDAY MORNING PIE
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.