Recipe: Breakfast and Brunch Recipes (17)

recipelink.com Chat Room Recipe Swap
December 5, 1999 Breakfast and Brunch Recipes part 2

Patti/Dnvr (11:54:45) : Quiche Lorraine

9-inch pie crust, partially baked
4 strips bacon
1 onion, thinly sliced
1 cup Gruyere cheese, grated
1/4 cup grated Parmesan
4 eggs
2 cups heavy cream
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper

1. Cook bacon until crisp and remove from skillet. Pour off all but 1 Tbs. of the fat remaining in the skillet. Cook the onion in the fat until the onion is transparent.
2. Crumble the bacon and sprinkle the bacon, onion and cheeses in the pie shell.
3. Combine the eggs, cream and seasonings. Pour into the pie shell.
4. Bake at 350 degrees about 35-45 min. or until knife inserted into center comes out clean.

Patti/Dnvr (11:53:28) : Scrambles Eggs on Anchovy Toast

4 eggs
3 Tbs. heavy cream
1/8 tsp. salt
pepper
3 Tbs. butter
4 slices hot buttered toast
2 Tbs. anchovy paste
8 flat anchovy fillets, drained

1. Beat eggs with cream, salt and pepper.
2. Melt butter in skillet and add eggs. Cook over low heat, stirring until they form soft, creamy curds.
3. Quickly spread toast with anchovy paste, spread a layer of scrambled eggs on top and crisscross 2 anchovy fillets over each portion.

Patti/Dnvr (11:51:59) : Fresh Fruit Fool

1 qt. ripe raspberries or blackberries
1 cup sugar
3 cups heavy cream

1. Place fruit in heavy saucepan and cook over low heat 30 minutes, stirring and mashing fruit to extract its juices. Stir in sugar and simmer until dissolved. Taste and add more sugar if desired.
2. Puree the fruit in a blender or food processor and force through a sieve. Cover and refrigerate.
3. Just before serving, whip cream until stiff and fold into pureed fruit. Serve immediately.

Patti/Dnvr (11:50:56) : Red Flannel Hash

1-1/2 cups chopped cooked corned beef
1-1/2 cups chopped boiled potatoes
1-1/2 cups chopped boiled beets
1 minced onion
1/2 cup milk
1 tsp. Worcestershire sauce
salt and pepper
2 Tbs. butter

1. Mix together all ingredients except butter. Heat butter in skillet and add mixture. Cook over low heat, stirring occasionally, until thoroughly hot. Let cook until browned and crusted underneath.
2. Fold over hash like an omelet and turn out onto platter.

Patti/Dnvr (11:49:07) : Pumpkin Harvest Muffins

2 tbls unsalted butter, softened
3 cups plus 2 tbls unbleached flour, divided
3 1/2 teaspoons ground cinnamon, divided
2 cups sugar, divided
1/2 cup wheat germ
3/4 teas salt
2 teas baking soda
1/4 teas ground nutmeg
1 teas ground cloves
1/4 teas allspice
1 16-ounce can solid pack pumpkin
3/4 cup vegetable oil
4 eggs, slightly beaten
2 cups grated Granny Smith apples
1 cup raisins

Preheat oven to 400 degrees. Line 24 muffin cups with paper or foil liners. In small bowl, combine sugar, 2 tbls sugar, 2 teas cinnamon and 1/2 cup sugar. Mix until well-blended and crumbs form, set aside.

In large bowl, combine remaining 3 cups flour, wheat germ, remaining 1/12 cups sugar, salt, baking soda, remaining cinnamon and other spices.

In separate bowl combine pumpkin, eggs and oil. Whisk to blend, add to the dry mixture. Stir in apples and raisins.

Spoon into muffin cups. Sprinkle reserved butter mixture on each muffin. Bake 20-25 minutes or until tops are golden brown and wooden toothpick comes out clean.

Patti/Dnvr (11:47:48) : Sunny Front Range Cheesebake
Serves 6

4 eggs
12 ounce container cottage cheese
6 ounces shredded Monterey Jack cheese
6 ounces Swiss cheese
1/4 cup fresh parsley, minced
1/4 cup green onions, chopped
1 1/2 cup mushrooms, sliced
4 ounce can green chiles, diced
2 ounces sundried tomatoes, cut into 1/2 inch strips
1 1/2 cups Bisquick

Beat eggs in large bowl. Add remaining ingredients and mix thoroughly. Place in 6 individual oven-proof casseroles, greased. Bake at 350 degrees for 45 minutes. It's done when eggs are set and top is golden brown

Serve with fresh fruit.

Patti/Dnvr (11:46:00) : Seafood Strata

Nonstick spray coating
2 Tbsp. margarine or butter
3 leeks, sliced (white part only), or 1 cup chopped onion
4 8-inch flour or spinach tortillas
4 oz. cooked and peeled shrimp**
4 oz flaked crab meat (about 1/2 cup)**
3/4 cup shredded Swiss cheese
1/2 cup shredded Mozzarella cheese
1 tbsp chopped fresh dill or 1/4 tsp dried dill
3 eggs
1 1/2 cup milk
1 tbsp all-purpose flour
1/4 tsp pepper

** Imitation crabmeat can be substituted for shrimp and crabmeat if desired.

Spray a 2-quart baking dish with the nonstick coating.

In a medium skillet melt the margarine or butter; cook leeks or onions for 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half the tortillas pieces, half the leeks, half the seafood, half the cheeses and half the dill. Repeat with remaining half of the ingredients. In a bowl beat together the eggs, milk, flour and pepper until smooth. Pour over strata mixture and refrigerate over night.

Bake, uncovered, in a 350 degree oven for 45-50 minutes until a knife inserted near the middle comes out clean and the top is golden brown.
Cut into 6 pieces. Serve with fresh fruit, asparagus and a nice dry breakfast champagne.

KellyWA (11:19:17) : Apple French Toast Strata

8 large slices French bread, cubed
1 package (8 ounces) cream cheese, cut into cubes
1 large Granny Smith apple, peeled and sliced
6 eggs
1 cup milk
1 1/2 tablespoons cinnamon
powdered sugar
sliced almonds
syrup

Place half of bread cubes in a greased 11 x 7 baking dish. Cover with all of the cream cheese cubes, distributing evenly. Sprinkle with apple slices. Top with remaining bread cubes and almonds. Beat together eggs, milk and cinnamon until well blended. Pour over bread mixture in dish. Cover and refrigerate overnight. Bake in pre-heated 375-degree oven about 35 minutes or until set. Sprinkle with powdered sugar. Serve with syrup.

KellyWA (11:18:50) : QUICHE

1 small onion, chopped
1 c. mayonnaise
4 TBSP. plain flour
1 c. milk
BEAT together above ingredients. (optional - 4 oz. sliced mushrooms)
PREPARE 2 - 9" pie crusts.
SPRINKLE bottom of crust with pre-cooked meat of your choice. (sausage, ham, bacon, etc)
MIX 8 oz. shredded mozzarella cheese into quiche mix.
POUR into 2 pie crusts.
BAKE about 45 minutes at 350 degrees.

KellyWA (11:18:34) : HASH BROWN BAKE

3 cups frozen shredded potatoes
1/3 c. margarine, melted
1 c. finely chopped cooked ham
1 c. (4 oz.) shredded Cheddar Cheese
1/4 c. finely chopped green bell pepper
2 large eggs, beaten
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9" pieplate; drizzle with butter. Bake at 425 for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 for 25 to 30 minutes or until set; let stand 10 minutes before serving.
**This may be assembled, omitting egg mixture, and refrigerated 8 hours or overnight. Let stand at room temperature 30 minutes. Combine eggs, milk, salt, and pepper; pour over ham mixture. Bake at 350 for 25 to 30 minutes.

KellyWA (11:17:57) : Stuffed French Toast (low-fat)
Recipe By : Cooking Light, Jan/Feb 1993, page 100
Serving Size : 2 Preparation Time :0:08

4 diagonally cut slices French bread -- (1-ounce) (1 inch thick)
3 tablespoons finely chopped dried apricots -- divided
1/2 cup nonfat ricotta cheese
2 tablespoons shredded part-skim mozzarella cheese --(1/2 ounce)
1 teaspoon sugar
1/4 teaspoon vanilla extract
3/4 cup apricot nectar
1/2 cup sliced ripe banana -- (1 small)
1/2 cup skim milk
1/4 cup frozen egg substitute -- thawed
Vegetable cooking spray

Cut a slit through top of each slice of bread to form a pocket. Set aside. Combine 1 tablespoon dried apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well. Stuff 2 tablespoons cheese mixture into pocket of each slice of bread; set aside. Combine remaining 2 tablespoons apricots and apricot nectar in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 1 minute. Remove from heat; stir in banana. Set aside, and keep warm. Combine milk and egg substitute in a large shallow dish; stir well. Place stuffed bread in dish, turning to coat. Let stand until milk mixture is absorbed. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Gently add bread to skillet, and cook 2 minutes. Carefully turn bread over, and cook 2 minutes or until browned.
Yield: 2 servings (serving size: 2 stuffed bread slices and 1/2 cup sauce).

KellyWA (11:17:23) : Green Chili Cheese Strata

12 slices white bread, crusts removed
2 cups shredded Monterey jack cheese
4 eggs
1 tbs dried minced onion
1 tsp seasoned salt
1/2 tsp cayenne
2 small cans diced green chilies
2 1/2 cups milk

Grease 12 x 8 " baking dish. Arrange 6 slices bread on bottom. Sprinkle with cheese. Top with remaining bread slices. Beat eggs onion salt and cayenne together. Blend in green chilies and milk. Pour egg mixture evenly over bread. Cover dish and refrigerate overnight (or at least 2 hours). Bake in preheated oven at 325 degrees F uncovered 45 to 55 minutes, or until knife inserted in center comes out clean.

KellyWA (11:16:36) : Blueberry French Toast Casserole

Ingredients:
1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberries or peaches

Grease 13x9 dish. Diagonally cut bread in 1" slices (slice "long" diagonal pieces) Place in dish - set aside. In medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until blended. Pour over bread. Turn slices to make sure it is well coated & refrigerate overnight. Preheat oven to 375F. In small bowl, combine flour, brown sugar and cinnamon. Cut in butter. Scatter blueberries over bread and sprinkle with crumb mixture. Bake 40 minutes or until golden brown. Cut in squares and serve with strawberries or peaches. This is delicious and a great dish for a brunch. Enjoy!

KellyWA (11:16:14) :
BLUEBERRY FRENCH TOAST

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:
1/2 cup sugar
1-2 TBS cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 TBS butter or margarine

Cut bread into 1-in cubes (I just tear the bread); place half in a greased 13-in x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Yields 6-8 serv.

KellyWA (11:14:49) : MAKE-AHEAD BREAKFAST EGGS

12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter, plus more to prepare baking dish
1 (8-ounce) carton sour cream
12 slices bacon, cooked and crumbled
4 ounces (1 cup) shredded sharp Cheddar cheese

The night before, beat eggs in a medium bowl. Stir in
milk, salt and pepper. Set aside.

In a large skillet over medium heat, melt 1 tablespoon
butter. Pour in egg mixture; cook, stirring
occasionally, until eggs are set but still moist. Remove
from heat; let cool. Stir in sour cream.

Spread mixture evenly in buttered 12-by-7-inch baking
dish. Top with bacon and cheese. Cover with
aluminum foil; refrigerate overnight.

In the morning, preheat oven to 300 degrees. Uncover
eggs; bake 15 to 20 minutes or until eggs are hot
and cheese has melted.

Yield: 8 to 10 servings.

remaining heated sauce.
Serves 4.

KellyWA (11:12:32) : Breakfast Lasagna

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9x11 inch lasagna pan; season very well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom layer. Beat eggs and milk; add salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees F. for about 30 to 40 minutes.

KellyWA (11:11:51) : SCRAMBLE EGG CASSEROLE

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour in a 7x11 1/2-in. dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired. Yield: 6-8 servings.