Breakfast & Brunch

Sausage Bread

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This is a hearty, tasty breakfast bread.  Men love it! You can also use spicy sausage.

Ingredients:

  • 2 loaves (1 pound each) frozen white bread dough, thawed in refrigerator overnight
  • 1 lb mild Italian sausage
  • 2 eggs  – divided use
  • 2-1/2 cups shredded mozzarella cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic salt

Directions:

  1. Cover dough and let rise in a warm place until doubled. May take a couple of hours.
  2. Preheat oven to 350°.
  3. In a large skillet, cook sausage, over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles.
  4. Drain on paper towels.
  5. Transfer to a bowl; cool.
  6. Break eggs into small bowl and mix.
  7. Stir 1 1/2 egg, cheese and seasoning into sausage.
  8. Roll each loaf of dough into a 16 x 12-in. rectangle.
  9. Spread half of the sausage mixture over each rectangle to within 1 in. of edges.
  10. Roll up jelly-roll style, starting with a long side.
  11. Pinch seams to seal.
  12. Place on a greased baking sheet.
  13. Brush remainin egg over tops.
  14. Bake 25-30 minutes or until golden brown.
  15. Serve warm.

Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven 10-15 minutes or until heated through. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

Serves:    32 slices

Source:  Long lost – used ingredients list

Almost Eggs Benedict

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 This works nicely on a buffet.  Don’t want English muffin – OK.  Don’t want Canadian bacon – no problem.  Everyone gets as much, or little, as they want.

Ingredients:

  • 3/4 cup butter
  • 3/4 cup flour, all purpose
  • 4 cups milk
  • 1 c chicken broth
  • 24 slices Canadian Bacon, browned to heat
  • 4 ounces shredded Jarlsberg cheese
  • 12 hard-boiled eggs, cut into quarters, or sliced
  • 1/4 teaspoon salt
  • 1 Tab lemon juice
  • 12 English muffins, cut in half and toasted

Directions:

  1. Melt butter in saucepan, stir in flour until smooth.
  2. Add milk and chicken broth stirring constantly.
  3. Bring to a boil and cook for 2 minutes while stirring continuously.
  4. Add cheese, stir until cheese melts.
  5. Add lemon juice, salt, and pepper.
  6. Stir gently and heat through. (You know you are making a cheese sauce don’t you?  Use it everywhere – meat, vegetables.  Vary the cheese, make it richer with cream.)
  7. Top muffin halves with a slice of Canadian bacon.
  8. Top Canadian bacon with eggs.
  9. Serve sauce over muffin halves.

Serves:  12

Source:  Mystery to me!

Crab & Broccoli Braid

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The original recipe was made with chicken.  We wanted to try it with crab –  it worked!  The braiding is not as tricky as it looks.

Ingredients:

  • 1 c crab (about 1 lb )  (we use imitation crab)
  • 2 c fresh broccoli, finely chopped
  • 1 c (4 ounces) shredded cheddar cheese (or your favorite)
  • ½ c red bell pepper, chopped
  • ½ c onion, chopped
  • 2 tsp seasoning salt
  • 2 garlic cloves, minced
  • 1 Tab spicy or Dijon mustard
  • 1/2 cup regular or light mayonnaise
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg, lightly beaten
  • 1/3 c slivered almonds

Instructions:

  1. Preheat oven to 375°.
  2. Combine broccoli, crab, bell pepper, onion, cheese, mayonnaise, minced garlic, mustard and seasoning salt.
  3. Mix well.
  4. Unroll one tube of crescent dough onto an ungreased baking sheet or jelly roll pan.
  5. Repeat with second tube to form a 15-in. x 12-in. rectangle.
  6. The two will overlap a bit. Seal seams to form one large rectangle.
  7. Using a sharp knife, cut horizontal strips approximately 2 ½ inches long, but 11/2 inch apart down each side of the crescent dough.
  8. Spoon filling lengthwise down the center third of dough.
  9. To braid, bring one strip from each side over the filling, meet in center and twist each strip once, then seal ends.
  10. Repeat.
  11. When you get to the end of the braid, tuck ends of loaf to seal.
  12. If desired, brush with egg and sprinkle with slivered almonds.
  13. Bake for 25 minutes or until top is golden brown.

 

Serves:  8

Source:  Balancing Beauty and Bedlam

Stuffed French Toast Casserole

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Breakfast made the night before is never a bad thing!

Ingredients:

  • 1 container (8 oz)  cream cheese spread
  • 1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
  • 4 eggs
  • 1 c milk
  • 1/4 c sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 Tab butter

Topping:

  • 3 cups fresh strawberries
  • 1/4 c sugar
  • 2 Tab amaretto, if desired
  • 1 c fresh blueberries

Directions:

  1. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  2. Spread about 1 tablespoon cream cheese on each of 12 bread slices.
  3. Top with remaining bread slices to make 12 sandwiches.
  4. Place sandwiches in baking dish to cover bottom of pan.
  5. In medium bowl, beat eggs.
  6. Add milk, 1/4 cup sugar, the salt and cinnamon,
  7. Beat well.
  8. Pour over sandwiches in baking dish.
  9. Let stand at room temperature 5 minutes.
  10. Turn sandwiches over.
  11. Cover; refrigerate about 8 hours or overnight.
  12. Chop 1 cup of the strawberries. (Refrigerate remaining berries.)
  13. In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto.
  14. Cover; refrigerate about 8 hours or overnight.
  15. Heat oven to 400°.
  16. Uncover baking dish; drizzle sandwiches with melted butter.
  17. Bake 25 to 30 minutes or until golden brown.
  18. Meanwhile, slice remaining strawberries.
  19. Add with blueberries to chilled strawberry mixture; mix lightly.
  20. Serve French toast with berry topping.

Serves:  6

Source:  Betty Crocker

Stuffed French Toast

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This recipe is for two – don’t be silly! No one ever makes breakfast like this for just two people.  Below are the quantities for 40.  Anything in between – figure it out.  Make life easier – do it in a casserole and let it sit overnight.  No frying necessary. See Stuffed French Toast Casserole on the Blog.

Ingredients: 

  • 4 slices bread, use french bread sliced 2 inches thick, Texas Toast, or cinnamon swirl bread sliced thick.
  • 2 eggs
  • 1 c milk
  • 1 pinch salt
  • 6 Tab cream cheese (6 oz)  (plain or with fruit – strawberry, blueberry, etc.)
  • 1 pinch cinnamon
  • 1 tsp sugar
  • 1/2 tsp vanilla extract
  • butter

Toppings:

  • cinnamon sugar
  • 1/2 c sour cream
  • 1/2 c strawberry, cut up
  • jam
  • syrup

Directions: 

  1. Cut each slice of bread in half.
  2. Beat eggs with milk and pinch of salt.
  3. In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
  4. Spread one-fourth of cheese filling evenly over four half slices of bread.
  5. Top with unspread slices of bread to form half-sandwiches.
  6. Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
  7. Let excess drip off.
  8. Heat butter in 10 inch skillet, and when hot but not brown, add sandwiches.
  9. Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
  10. Turn and brown second side over low heat.  If sandwiches fry too quickly, filling will not be warm.
  11. Serve immediately, allowing 2 halves to each portion.
  12. Sprinkle with cinnamon-sugar and top with sour cream and strawberries.  Or serve with various syrups or jam.

Serves:   2

Source:  Genius Kitchen

Large Quantity:

  • 6 loves of bread (a loaf of Texas Toast has 15 slices including heels)
  • 18 eggs
  • 1/2 gal milk
  • 1/2 c sugar
  • 1 Tab cinnamon
  • 4 lb cream cheese
  • 1/4 c vanilla
  • 1 lb butter (at least)

 

 

Sausage and Cheese Strata

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“This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.”  Ham, diced chilis and pepper jack also work.

Ingredients: 

  • 1/2 c sun-dried tomatoes (not oil packed), chopped (You can use the oil packed ones but be sure to drain them well on paper towels.  Skip steps 1 – 3.)
  • 12 oz hot/mild Italian sausage, casing removed
  • 3 1/2 c milk (do not use low-fat or nonfat)
  • 8 large eggs
  • 2 tsp minced fresh thyme or 3/4 teaspoon dried
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
  • 1/2 c chopped onion
  • 1/2 c fresh grated Parmesan cheese (about 1 1/2 ounces)
  • 1 c (packed) grated mozzarella cheese (about 4 ounces)
  • 1/4 cup crumbled soft fresh goat cheese (such as Montrachet), or feta
  • Chopped fresh parsley

Directions:  

  1. Place sun-dried tomatoes in medium bowl.
  2. Pour enough boiling water over to cover.
  3. Let stand until softened, about 15 minutes.
  4. Drain.
  5. Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
  6. Using slotted spoon, transfer sausage to paper towels and drain well.
  7. Butter 13x9x2-inch glass baking dish.
  8. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
  9. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese.
  10. Stir to blend.
  11. Transfer to prepared dish.
  12. Cover and refrigerate at least 4 hours or overnight.
  13. Preheat oven to 375°.
  14. Bake strata uncovered until puffed and golden brown, about 45 minutes.
  15. Sprinkle with mozzarella and goat cheese.
  16. Bake until mozzarella melts, about 5 minutes.
  17. Transfer pan to rack and cool 5 minutes.
  18. Sprinkle with parsley.

Serves:  8

Source:    Bon Appetite  April 1996

Roasted Fruits

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So, you probably know that roasted vegetables have a sweeter and deeper flavor to them –  and the same applies to roasted fruit!   Roasted fruit is a delicious addition to salads, cereals, rice dishes, chicken, fish, tacos, desserts and more.

Directions: 

1) Toss sliced fruit with a few teaspoons of olive oil or canola oil
2) Use parchment paper or a Silplat mat for easy clean-up
3) If desired, sprinkle with spices like cinnamon, nutmeg or ginger
4) Roast in a 400° oven. Times will vary based on the size of fruit – anywhere from 15 – 25 minutes.

Tips on roasting specific fruits:

Oranges/Grapefruit – Slice thinly (1/8-inch thick) and roast for 25 minutes. You can drizzle a little bit of honey over the grapefruit slices. Toss in salads, serve over fish or snack and enjoy them on their own. Try Roasted Orange, Asparagus and Cheddar Grilled Romaine Salad or Roasted Citrus and Kiwi – @MJ and The Hungryman

Grapes – Keep on the stems and roast for about 20 minutes. Mix into oatmeal, granola or rice dishes or try these recipes:  Honey-Roasted Grapes with Peanut Butter Granola
Maple + Mustard Roasted Chicken with Roasted Figs & Grapes – @Katie Cavuto
Sweet & Savory Harvest Rice Bowl – Natalie @Nutrition Ala Natalie

Avocados – Use firmer avocados. Peal, cut in half and remove pits. Sprinkle with a dash of cumin and sugar. Place cut sides up and roast for 15 minutes. Serve with tacos, nachos, chicken, fish or mash onto toast or try this Roasted Avocado Salmon Taco Salad.

Strawberries: My new favorite – each piece is tastes like a burst of strawberry jam – without the added sugar. Slice in half and place cut side down on parchment. Roast for 20 minutes.  Try Maple Vanilla Oatmeal with Roasted Strawberries – @Uproot From Oregon

And here are even more types of fruit to try roast along with some recipes for inspiration:

Figs:  Roasted Figs Blue Cheese & Walnut Spread – @Craving Something Healthy

Peaches:  Roasted Peach Salad with Peach Vinaigrette @Marisa Moore, Roasted Peaches and Figs with Mascarpone and Almonds – @Avocado A Day

Apricots: Roasted Apricot-Almond Smoothie – @The Foodie Dietitian, Brown Sugar Roasted Apricots with Creme Fraiche – @Mom’s Kitchen Handbook

Cranberries:  Spiced Cheese Cakes with Roasted Cranberries @My Cape Cod Kitchen,
Roasted Cranberry Brie Pastry Puffs @The Nutrition Adventure. )I made these at Christmas – delish!) Butternut Squash and Roasted Cranberry Quinoa @Nutritioulicious

Pears: Maple Pecan Roasted Pears – @Your Choice Nutrition, Spinach Salad with Roasted Pears @Food Confidence, Roasted Pears with Dried Plums and Pistachios @Nutrition Starring You

Apples: Autumn Salad with Roasted Chicken and Apples @Edwina Clark, Cinnamon Roasted Apples @Amy Gorin

Roasted Grapes with Walnut Oil
Roasted Orange Wedges with Herbs

 

How to Roast Fruit

  • Select fruit that’s ripe, but still firm — using fruit that’s too soft will lead to the fruit steaming, which will minimize browning.
  • Tossing fruit with a touch of oil (olive or nut oils are nice choices), citrus juice, or a splash of wine (or rum or beer) will ensure the fruit produces a sauce during roasting.
  • Add a little sugar to further encourage caramelization. Dust cut sides of the fruit with raw sugar for extra crispy edges. Try mixing sugar with warm spices like cinnamon and mace before sprinkling on the fruit.
  • Spread fruit out in a single layer on a parchment-lined, rimmed baking sheet to maximize browning and ensure even cooking.
  • Roast the fruit for 20-40 minutes depending on the size of the fruit. Roasted fruit should be tender throughout — test for tenderness by poking cooked fruit with the tip of a paring knife. If the knife easily pierces the fruit with little resistance, it’s ready.

Whole Fruit

  • Fall fruits with edible seeds, like figs and grapes, are excellent roasted whole.
  • Larger fruits like apples and pears should be cored before roasting (and stuffed, if desired), and then served whole or sliced.

Chopped Fruit

  • Fruit should be evenly chopped to ensure even cooking.
  • Fruit that is cubed then roasted will have a more uniformly browned exterior and crispier exterior than fruit that is roasted whole and then chopped.

Perfect Pairings

  • Cored apples stuffed with raisins, hazelnuts, and brown sugar, and then roasted whole.
  • Figs roasted with rosemary and walnut halves, served chilled with blue cheese (or goat cheese!) and crackers.
  • Pears roasted with cinnamon and a split vanilla bean, and then chopped and served as a compote over ice cream.
  • Toss quartered and seeded apples alongside a pork roast during the last 20-30 minutes of cooking.
  • Persimmon wedges (try underripe fuyu persimmons for best results) roasted with grated nutmeg and honey.
  • Roasted red grapes lightly coated in a splash of sherry vinegar and tossed with cooked farro and big flakes of Parmesan.
  • Tuck maple-drenched, roasted fresh cranberries into your favorite pancake batter.
  • Roast all the fall fruit you can get your hands on, squeeze a bit of fresh lemon juice over the top (add a drizzle of honey, if necessary) and serve as an elegant warm fruit salad.

Overnight Blueberry French Toast

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Another great “overnight” breakfast dish.  Instead of blueberries, try strawberries, raspberries, or blackberries. In the fall, try cranberries or thinly sliced apples or pears. So many options!

Ingredients:

  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 2 cup fresh blueberries divided use
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon butter

Directions:

  1. Lightly grease a 9×13 inch baking dish.
  2. Arrange half the bread cubes in the dish.
  3. Top with cream cheese cubes.
  4. Sprinkle 1 cup blueberries over the cream cheese.
  5. Top with remaining bread cubes.
  6. In a large bowl, mix the eggs, milk and vanilla extract.
  7. Pour over the bread cubes.
  8. Cover, and refrigerate overnight.
  9. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.
  10. Preheat the oven to 350 °.
  11. Cover, and bake 30 minutes.
  12. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  13. In a medium saucepan, mix the sugar, cornstarch, and water.
  14. Bring to a boil.
  15. Stirring constantly, cook 3 to 4 minutes.
  16. Mix in the remaining 1 cup blueberries.
  17. Reduce heat, and simmer 10 minutes, until the blueberries burst.
  18. Stir in the butter, and pour over the baked French toast

Serves:   4-6

Source:  Allrecipes.com, Recipe By:KARAN1946

 

Impossible Ham and Swiss Quiche

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See Impossible Broccoli Quiche for large quantity amounts.  You know that you can put anything in the egg/milk/Bisquick mix and it will be good – diced chilis, broccoli, asparagus, different cheeses, taco meat,  the list is endless.

Ingredients:

  • 1 1/2 c cubed cooked  ham
  • 1 c shredded Swiss cheese (4 ounces)
  • 1/4 c chopped green onions or chopped onion
  • 1/2 c Bisquick™ mix
  • 1 c milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 eggs

Directions:

  1. Heat oven to 400º.
  2. Grease 9-inch pie plate.
  3. Sprinkle ham, cheese and onions in pie plate.
  4. Stir Bisquick mix, milk, salt, pepper and eggs until blended.
  5. Pour into pie plate.
  6. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
  7. Cool 5 minutes.

Serves  6

Source:  Betty Crocker

Scherman McMuffin

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This was one of the favorite breakfast items at Girl Scout Camp Scherman (Orange County, CA)  

Ingredients:

  • English Muffin
  • ham slice (sandwich ham or sliced real ham)
  • cheese slice
  • foil wrap

Directions:

  1. Preheat oven to 400°.
  2. Split the English muffin open.
  3. Place a piece of cheese on one half of the muffin.
  4. Place a piece of ham on the cheese.
  5. Cover with other half of muffin.
  6. Wrap tightly in foil.
  7. Heat in oven about 10 minutes, until warm and the cheese melts.

Serves:  1

Source:  Camp Scherman