They serve up great for a Sunday brunch buffet.
6 eggs, beaten
2 tablespoons water
1/2 teaspoon salt
3 tablespoons brown sugar
2 ounces cream cheese, cut into eight 2 inch cubes
2 cups sliced blackberries
- Preheat oven to 375 degrees.
- Spray 8 ramekins with PURE.
- Beat together eggs, water, and salt.
- Fill ramekins 2/3 full with egg mixture.
- Top each one with a cream cheese cube.
- Evenly sprinkle brown sugar on top of each ramekin.
- Top each one with blackberries.
- Bake 15 minutes or until brown sugar is melted and eggs are set.
- Slide out of ramekins (if you want), dust with powdered sugar and the rest of the blackberries.
BANANA RAISIN FRENCH TOAST
8 slices raisin bread
2 medium ripe bananas
1 cup milk
4 ounces cream cheese, softened
3 JUMBO eggs
1/3 cup sugar
3 tablespoons flour
2 teaspoons vanilla
powdered sugar garnish
- Preheat oven to 350 degrees.
- Spray a 9×9 baking dish with PAM.
- Layer 4 slices of bread in the bottom.
- Slice the bananas over the slices of bread.
- Top with the other 4 slices.
- In a food processor blend remaining ingredients until smooth consistency and pour over bread.
- Let stand 5 minutes or overnight.
- Bake 40-45 minutes or 50-55 minutes (if it was refrigerated) until knife comes out clean.
- Let stand 5-10 minutes before cutting.
- Sprinkle with powdered sugar and maple syrup.
Next time I will puree the banana layer.
The beauty of making individual omelets is that you can truly have what you want. Hubs hates mushrooms and I love them. He likes his with more salt and I like more pepper. You see where I’m going with this? It’s all about what YOU want. They also take half as much time to bake as a whole casserole would.
The one on the left is rotisserie chicken, mushroom, onion, fresh ground pepper and nacho cheese. The one on the right is pot roast, onion, green Tabasco, salt and pepper with sharp cheddar cheese. These are a good place to use up some leftovers!
BAKED OMELETES aka CRUSTLESS QUICHEBASIC EGG MIXTURE
– per person
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste
- Spray ramekins with 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 love carrot cake. If you asked me what I wanted for my birthday cake I would say Carrot Cake! So when we found this cute little diner, Babycakes Cafe
, recently and they had carrot cake pancakes on the menu I had to give them a try. And then I had to duplicate them. YUMMY!!!!!!!!!
So I started with my basic pancake recipe and added lots of carrots and spices. Their cream cheese syrup at the restaurant was really more like a glaze, so I used maple syrup as my liquid ingredient to make an actual syrup and like it even better!
The carrot cake pancakes were easy to make and tasted great! And it is always nice to have dessert for breakfast!
CARROT CAKE PANCAKES & CREAM CHEESE SYRUP
1 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
2 cups buttermilk
2 JUMBO eggs
1/3 cup brown sugar
1 cup carrot (very finely grated)
4 ounces cream cheese (room temperature)
4-6 tablespoons maple syrup (use enough for desired consistency)
powdered sugar to taste
crushed pecans or walnuts
- Sift the flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl.
- Whisk together the milk, egg, sugar and carrot in another bowl.
- Mix together the wet and dry ingredients making sure to not over mix them.
- Heat a griddle and melt some butter on it to coat.
- Pour 1/3-1/4 cup of the mixture onto the griddle for each pancake and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancakes and cook the other side until the bottom is golden brown, about 1-2 minutes.
- Blend together the cream cheese and maple syrup and add powdered sugar to get desired sweetness.
- Pour the cream cheese onto the pancakes.
- Sprinkle with crushed nuts.
Now normally I wouldn’t make anything that wasn’t completely from scratch, but Hubby had been craving S.O.S. a lot lately! I hadn’t made it in years and he really wanted to go OUT for a hometown diner style breakfast. Someone told us about a local diner that had it as a special. He was soooooooooo excited and then he was soooooooooooo disappointed. It truly was S@#%! on a shingle, the dogs weren’t even thrilled with the leftovers! So tonight I surprised hubby with home made Creamed Chipped Beef and I thought I would share the recipe. One of my ‘secret’ ingredients is serving it over sourdough toast for extra flavor. The other is using a cast iron skillet. The last secret ingredient is an actual ingredient.
S.O.S. aka S@#%! on a shingle
1/3 cup butter
1 small onion, chopped fine
1 jar Armor dried beef*, chopped small
3 tablespoons flour
1 1/2 cup milk
1 teaspoon Worcestershire sauce (my last secret ingredient)
- Melt the butter and add the onions.
- After about 2 minutes add the beef also. Saute’ until onions are translucent.
- Sprinkle with pepper. Use salt sparingly (beef is pretty salty)
- Sprinkle flour over the meat and onions and stir in well. The flour will burn, so work quickly.
- Gradually add in the milk, stirring continuously until mixture boils. Turn down heat, add the Worcestershire sauce and thicken to a gravy consistency.
- Serve immediately over toast.
BAKED EGG BOATS
1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise
2-4 slices bacon
2 JUMBO eggs
2 tablespoons heavy cream
2 slices Havarti cheese
1/4 cup grated sharp cheddar
2 scallions, finely sliced
1 pinch coarse salt and freshly ground pepper
- Preheat oven to 350˚.
- Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes.
- While these bake, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels.
- Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats.
- Lay the slice of Havarti inside the cavity, creasing it into the edges to make a deep hole.
- Whisk together the eggs and heavy cream until well blended.
- Add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
- Pour the filling into each loaf boat and top with grated cheddar.
- Bake an additional 20 to 25 minutes, until set in the center and golden brown.
- Serve immediately!
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
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.
This recipe turned out fantastic and would be perfect your next brunch gathering. It also makes a wonderful cold winter’s night meal.
CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 425˚.
- Grease 6 six ounce ramekins.
- Place ramekins in a 13×9 baking dish.
- In a large bowl combine eggs and cream.
- Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
- Pour mixture evenly into ramekins.
- Place baking dish on center rack in the middle of the oven.
- Add 1 inch of boiling water to the baking dish.
- Bake for 30-35 minutes or until a knife inserted comes out clean.
- Remove ramekins from water and serve on plates.
I found this recipe in an old Taste of Home magazine that I bought at a library book sale 3 years ago – 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 which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!
HASH BROWN HAM & CHEESE QUICHE
3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt
- Thaw hash browns between paper towels to absorb excess moisture.
- Pre-heat oven to 425 degrees.
- Spray 9 inch pie plate* with PURE.
- Press hash browns into the bottom and along the sides of the pie plate.
- Melt 3 tablespoons of butter and drizzle it all over the hash browns.
- Bake uncovered for 20-25 minutes until edges are browned.
- While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
- Reduce heat to 350 degrees.
- Combine the cheese and ham chunks. Layer over potatoes.
- In a small bowl whisk together the whipping cream, eggs, salt and pepper.
- Pour over the ham layer.
- Bake uncovered 20-25 minutes or until set in the center.
- Let stand 10 minutes before cutting.
*next time I will use an 8×8 baking dish for ease of serving.
1 pound Yukon golds, scrubbed and thinly sliced
2 large carrots, thinly sliced
1/2 cup green onions, thinly sliced
2 tablespoons butter
1 tablespoons olive oil
6 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic, minced
3/4 cup grated cheese
1/2 cup halved cherry tomatoes
1 cup snap peas
- Preheat oven to 375°.
- Melt butter and olive oil in skillet over medium-high heat.
- Add garlic and green onions, sauteing until fragrant.
- Add potatoes and carrots in batches cooking until tender and slightly browned.
- Drain on papertowels.
- Layer potatoes and carrots in 9×9 baking dish sprayed with PAM.
- Whisk together the eggs with the salt and pepper until beaten into a smooth consistency. Pour over potatoes.
- Bake uncovered 18-20 minutes or until frittata is dry on top.
- Add cheese and bake until melted, 2-3 minutes more.
- Serve with tomatoes and snap peas.