Recipe: Brunch Recipes (17)

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04-20-2000 - 17 Holiday Brunch Recipes

Sally,.Oh (06:26:09) : Make Ahead Breakfast Bake

1 lb. Bob Evans Farm Sage Roll Sausage
2 slices of bread, cut into 1/2 in. cubes
1 c. shredded sharp cheddar cheese
6 eggs
2 c. milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. cloves
1/2 t. ginger
1/2 t. nutmeg

Crumble sausage in a medium skillet; cook over medium heat until brown stirring occasionally; drain well. Spread bread cubes in a buttered 9 x 13 baking dish; top with sausage and cheese. Combine eggs, milk and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake uncovered at 350 (325 glass) for 30 to 40 minutes or until set. Serves 6 to 8.

Sally,.Oh (06:20:06) : Egg Casserole

2 c. seasoned croutons
1 1/2 c. cheddar cheese, shredded
4 eggs
2 c. half and half
1/2 t. salt
dash pepper
1/2 t. onion powder
1/2 t. mustard
1 lb. bacon or sausage, browned, drained and crumbled or diced ham or sliced fresh mushrooms

Spread crouton in buttered 8 X 8 baking dish. Scatter cheese over croutons. Beat eggs, milk and seasonings together and pour over cheese and croutons. Top with bacon, sausage, ham or mushrooms. Cover with plastic wrap and refrigerate overnight. Bake (uncovered) at 350 for 50 to 60 minutes; cool 5 minutes before cutting in squares. Use 9 x 13 pan when doubling recipe.

Gina,Fla (12:42:50) : Fresh Mushroom, Bacon and Egg Puff

serves 8-10
(Must be made 1 day ahead)

4 c. day old white or French bread
2 c. shredded Cheddar
10 eggs, slightly beaten
4 c. milk
1 t. dry mustard
1 t. salt
1/4 t. onion powder
dash of black pepper
10 slices cooked crisp bacon, crumbled
1/2 c. fresh sliced mushrooms
1/2 c. tomatoes, chopped
1/2 ,ed. onion, chopped
2 garlic cloves, minced

Generously butter a 9x13" pan and arrange the bread cubes in it and sprinkle the cheese all over it.

Saute the chopped onion, mushrooms and garlic in some butter til limp. Cool and set aside.

Beat together the eggs, milk, mustard, salt, onion powder and pepper. Blend in the onion mixture and pour all this on top of the bread and cheese.Sprinkle with the bacon bits and tomatoes. Cover and chill overnight.

Preheat oven to 325. Bake uncovered, until set, 1 hour. Tent with foil if top gets too brown.

Gina,Fla (12:42:24) : CREAMY SMOKED SALMON AND DILL TART

5 sheets frozen phyllo pastry, thawed
3 tablespoons unsalted butter, melted
4 large egg yolks
1 tablespoon plus 1 teaspoon Dijon mustard
3 large eggs
1 cup half-and-half
1 cup whipping cream
6 ounces smoked salmon, chopped
Juice of 1 lemon
4 green onions, chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon hot pepper sauce (optional)
Dill sprigs

Generously butter a 9-inch deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with wax paper, then with damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch.

Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat with remaining phyllo, covering entire surface of edge to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350 degrees. Whisk together yolks and mustard. Beat in eggs, half-and-half, cream, salmon, lemon juice, onions, chopped dill and hot pepper sauce. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes.

Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature. Makes 6 servings.

Source: Adapted from Bon Appetit, April 1991.

Gina,Fla (12:41:57) : Country Breakfast Casserole

1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce
package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
1. In a large skillet, cook sausage and onion till no pink remains. Drain.

2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the
cheese, sausage-onion mixture and remaining cheese.

3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may
be covered and chilled overnight.)

4. Bake, covered, in a 350 oven for 50 to 55 minutes or till a knife inserted
near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

5. Cut into squares. Pass the salsa. Makes 6 servings.

Gina,Fla (12:41:29) : Caribbean Muffins

2 1/2 c. unprocessed bran
1 1/3 c. whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. raisins
1 c. flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 c. masked ripe bananas
1/2 c. veg oil
1/2 c. honey
Stir together bran, flour, baking powder, soda, salt, raisins and coconut. In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process til thoroughly mixed. Pulse in the dry ingred. Spoon into 18 greased muffin cups and bake at 375 for 20-25 mts. Serve warm or at room temp.

Gina,Fla (12:41:04) : BAKED ASPARAGUS AND PEPPER FRITTATA
2 pounds thin asparagus
1 large yellow bell pepper
1 large red bell pepper
3 shallots
1 medium zucchini
3 scallions
1 tablespoon butter
12 large eggs
3/4 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preheat oven to 350 degrees and butter a 9-by-13-inch glass baking dish.

Trim asparagus and cut diagonally into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips; mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large pot of boiling salted water, blanch asparagus 1 minute. Drain in a colander and transfer to ice water. Drain again in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.

In a large bowl, whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, pepper mixture, zucchini and scallions. Pour into baking dish and bake in middle of oven until golden and set, about 35 minutes.

Cool on a rack. May be made 1 day ahead and chilled, covered; bring to room temperature before serving. Makes 12 servings.

Source: Adapted from Gourmet, April 1999.

Gina,Fla (12:40:39) : : Layered Fruits in Lemon-Pear Sauce

serves 8-10

29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans

Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a saucepan. Cook til thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.

Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnite. Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.

Gina,Fla (12:40:07) : SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

1 cup sun-dried tomatoes (not oil packed), chopped
1 pound hot Italian sausage, casing removed
1/2 cup chopped onion
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
11 slices challah or peasant-style bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup fresh grated Parmesan cheese
1 cup grated manchego cheese (about 4 ounces)
1/4 cup mascarpone cheese

Place tomatoes in bowl with boiling water to cover. Let stand 15 minutes; drain. Saute sausage in heavy skillet over medium heat until cooked through, breaking up lumps. With slotted spoon, transfer sausage to paper towels to drain. In same pan, saute onions until translucent, about 5 minutes (add oil if necessary). Set aside.

Butter 13-by-9-inch glass baking dish. Whisk together milk, eggs, thyme, salt and pepper in a bowl. Stir in tomatoes, sausage, bread and cheeses. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.

Preheat oven to 375 degrees. Bake strata, uncovered, until puffed and golden, 50 minutes. Cool 5 minutes before cutting. Makes 8 servings.

Source: Adapted from Bon Appetit, April 1996.

Gina,Fla (12:39:26) : TORTA TRICOLORE

FOR THE DOUGH
3 cups unbleached all-purpose flour
14 tablespoons unsalted butter, cubed and chilled
1 teaspoon salt
2 egg yolks
FOR THE FILLING
1 pound butternut squash, halved and seeded
1/3 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
3 garlic cloves, minced
1/2 pound fresh spinach or Swiss chard
1/4 teaspoon salt
1/2 pound fresh ricotta
1/4 cup freshly grated Parmigiano Reggiano cheese
1/8 teaspoon freshly ground pepper
1 egg yolk beaten with 1 tablespoon cold water

Make the dough: Mix all the ingredients with 2/3 cup plus 2 tablespoons of cold water in an electric mixer with a paddle or a food processor until a ball forms, adding flour or water as needed. Cut in half, shape into balls and wrap. Refrigerate at least 1/2 hour.

Make the filling: Preheat the oven to 400 degrees. Place the squash cut side down on a baking sheet. Brush with 1 tablespoon olive oil; bake 1/2 hour, or until soft. Scoop out pulp. Spoon into cheesecloth; squeeze dry; add to the nutmeg in a bowl. Cook the garlic in 1/4 cup of olive oil; add the spinach and salt; cook 5 minutes. Pile in a bowl. In a third bowl, mix the ricotta, Parmigiano, salt and pepper.

Assemble the torta: Roll out one ball of dough on a floured counter until it's 12 inches in diameter and 1/4-inch thick. Brush a 9-inch pie pan with the remaining olive oil; fit dough circle into pan. Spoon in the squash, then the ricotta, and finally the spinach, making sure that the layers do not mingle. Brush the dough edges with the egg. Roll out the remaining dough 1/4-inch thick; place on top of the filling. Trim and seal edges. Bake 40 minutes, or until golden brown. Serve hot or warm. Makes 8 servings.

Source: The Magazine of La Cucina Italiana, December 1999.

Mary.,Ma (11:26:04) : SCRAMBLED 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, beaten
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 Tablespoon 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.

Mary.,Ma (11:21:15) : Breakfast Bread Pudding w/Warm Berry Sauce

2 Eggs
3/4 c Sugar
3 c Low-fat or Skim Milk
1 c Whipping cream, light cream,
-or half-and-half
1/2 c Unsalted Butter or Margarine
-melted
1 tb Vanilla Extract
3/4 c Raisins or Dried Currants
1 tsp Ground Allspice
8 oz Stale French Bread;
-preferably whole-wheat, cut
-into 1/2-inch thick slices
****GARNISH****
Powdered Sugar
Whole Fresh Raspberries
Whole Fresh Strawberries
****WARM BERRY SAUCE****
2 c Fresh or Frozen Raspberries
2 c Fresh or Frozen Strawberries
-(or blackberries)
1/3 c Sugar
1/3 c Fresh Squeezed Orange Juice
3 tb Fresh Squeezed Lemon Juice

Combine eggs, sugar, milk, cream, butter, vanilla,
raisins and allspice in a bowl; whisk to blend well.
Place bread slices in a large bowl and pour egg
mixture over top; let stand, turning bread as
necessary, until it is soft and saturated, about 20
minutes. Preheat oven to 350 degrees.

Arrange bread slices in a lightly greased, 4-quart
baking dish and pour any unabsorbed custard mixture
over the bread. Bake uncovered until custard is set
and top is lightly browned, about 45 minutes.

To serve, dust the top of the pudding with powdered
sugar. Serve fresh berries and the warm sauce at the
table. Makes 8 servings.

Mary.,Ma (11:17:45) : Cheddar Apple Breakfast Lasagna

1 cup sour cream
1/2 cup brown sugar
2 (9 ounce) packages frozen French toast (or 12 slices homemade)
8 ounces sliced, boiled ham
2 1/2 cups shredded Cheddar, divided
1 (20 ounce) can apple pie filling
1 cup granola with raisins

Grease a 9x13 inch baking pan. In a small bowl blend together the sour cream
and sugar. Chill. Prepare the French toast according to the package
directions and place 6 slices in the bottom of the prepared pan. Top with a
layer of the ham, 2 cups of cheese, and the remaining French toast. Spread
the pie filling over the toast and sprinkle with the granola. Bake in a 350
oven for 25 minutes. Top with the remaining 1/2 cup of cheese and return to
the oven until the cheese melts. Serve with the sour cream mixture.

recipelink.com (10:45:12) : From the Archives:

Title: Recipe(tried): Pineapple Brunch Casserole
Posted By: Nancy (CA)
Date: December 22nd 1998
Board: Copycat Recipe Central

I just made this yesterday -- first time I tried it and it was delicious! It calls for 4 oz. diced leftover ham ---- but leaving it out won't do any harm so that you can serve it as a side dish.

1 8 oz. can crushed pineapple, drained
1 c. Bisquick
1 c. milk
4 eggs, lightly beaten
6 T. butter or margarine, melted
1 t. prepared dijon mustard
1/2 t. onion powder
pinch nutmeg
4 oz. cooked ham, diced
1 c. shredded Monterey Jack or Cheddar Cheese (I used half and half)
2 green onions, finely chopped

Preheat oven to 350. Reserve 2 T. pineapple for garnish if desired. Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in large mixer bowl until smooth. Stir in ham, cheese, onions and pineapple. Pour into 9" pie plate. Bake 35-40 minutes until set.

(I used a white corningware quiche dish and sprinkled a little extra cheese on the top about 5 minutes before it was done and then garnished with some sliced green onion. I had company for brunch and everybody raved about it. It was the first time in years I'd made an untested recipe for guests.)

recipelink.com (10:43:17) : From the Archives:

Title: Recipe(tried): Caramel French Toast
Posted By: BrendaTX
Date: June 25th 1998
Board: Tried and True/Heirloom Recipes

This is a recipe I have used for several brunches and it is always met with rave reviews. A good thing about it is that no additional toppings are needed, plus everything except the baking itself can be done the day before. It provides it's own. Serve it with some little sausage, a variety of beautiful seasonal fruit, and whatever beverages you want and it makes a great brunch. I got the recipe at a beautiful B & B that I stayed in.

CARAMEL FRENCH TOAST

1-1/2 c. firmly packed brown sugar
3/4 c. sugar
1/4 c. + 2 Tbs. corn syrup
4 eggs, beaten
2-1/2 c. milk
1 Tbs. vanilla
1/4 tsp. salt
10 (1-1/2 in. thick) slices French bread
3 Tbs. sugar
1-1/2 tsp. cinnamon
1/4 c. margarine, melted

Combine sugar, margarine and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 min. or until mixture is bubbly. Pour syrup evenly into a lightly greased 9 x 13 in. baking dish. Arrange bread slices over syrup. Combine eggs, milk, vanilla, and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours. When ready to bake, combine sugar and cinnamon and sprinkle evenly over soaked bread. Drizzle with remaining butter. Bake, uncovered at 350 for 45 to 50 minutes or until golden brown and bubbly. Serve immediately. Serves 10

recipelink.com (10:32:17) : From the TKL Archives:

Title: Re: Make-ahead Brunch Ideas
Posted By: Trish/FL
Date: May 9th 1998
Board: Make Ahead/Make-a-Mix Recipe Swap

Every year at Christmas my sister and I have an open house--brunch style. We made these one year and had to send out for more biscuits--they were the proverbial hit of the party. They really are delicious.

(If they have a name, I don't know it)

1 tube (of 10) Hungry Jacks Biscuits

Mix together:

1/2 c. mayonnaise
1/2 c. grated parmesan cheese
1/3 tsp. garlic salt or powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
3 green onion tops, chopped fine

Preheat oven to 350 degrees. Make a well in each biscuit and fill with mixture. Bake 13-15 minutes.

recipelink.com (10:30:49) :
Title: Blintz Casserole for Holiday Brunch
Posted By: MED
Date: November 11th 1998
Board: recipelink.com Cooking Club

Batter:
1/2 lb. butter, melted
1/2 cup sugar
2 eggs
l cup all-purpose flour
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla extract

Filling:
2 lbs. Ricotta cheese
2 eggs
1/4 cup sugar
1/8 tsp. salt
1 lemon, juiced (1/4 cup)
8 oz. cream cheese (softened)

Mix batter ingredients by hand and pour 1/2 batter into 2 greased 9-inch pie pans. Place all filling ingredients in blender and blend well. Pour filling over batter, spreading, not mixing, over the batter. Spread remaining batter over the filling. Bake at 300 degrees for 1 1/2 hrs. Let set for a few min. then cut into wedges to serve. Yield 12 servings