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Category: Breakfasts

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

2 1/2 C. grated Monterey Jack or Pepper Jack cheese

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours.  Serve with sour cream or fresh salsa.

 

Yield:

Calories:

Fat:

Fiber:

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Gingered Grapefruit Broil

Gingered Grapefruit Broil

RU196105_jpg_rendition_largest_ss2 grapefruit
1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons yogurt
1/2 teaspoon ground ginger
1 teaspoon candied ginger

Peel grapefruit and cut into thick slices. Brush with butter; sprinkle slices with brown sugar and ground ginger. Broiled 3 to 4 inches from the heat for 2 to 3 minutes until the brown sugar has melted and the slices are heated through. Top with plain yogurt and sprinkle with candied ginger.

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Make Ahead Supreme Spinach and Egg Breakfast Sandwiches

Make Ahead Supreme Spinach and Egg Breakfast Sandwiches

supremespinachandeggbreakfastsandwiches1To Make the Supreme Spinach and Egg Breakfast Bake:
2 dozen eggs
½ cup milk
4 cups fresh baby or tender spinach leaves, pre-washed or washed and dried
3 cups grated Cheddar, Pepper Jack or Monterey Jack Cheese (or a blend)
¼ cup to ½ cup finely minced onion
freshly ground black pepper and salt to taste
nonstick cooking spray or softened butter for the pan

To Make Each Breakfast Sandwich:
1 piece of the Supreme Spinach and Egg Breakfast Bake
2 pieces of bread, toasted (English Muffin Bread is an obvious choice! )
hot sauce to taste

To Make the Supreme Spinach and Egg Breakfast Bake: Preheat oven to 350°F. Generously butter a 9-inch x 13-inch x 2-inch baking pan or spray well with non-stick cooking spray. Be sure to get the corners and sides well, too. Evenly distribute the spinach leaves over the bottom of the prepared pan. Scatter the onions over the spinach, then about half of the grated cheese and set aside. Crack all of the eggs into a large mixing bowl. Add the ½ cup of milk and use a whisk to beat together until the mixture is an even color. Pour gently and evenly over the spinach, onions and cheese. You can gently shake the pan a little from side to side to get the egg to fill in spaces around the spinach leaves if necessary. Scatter the remaining grated cheese over the top and bake for 22-25 minutes or until the eggs are set in the center (no longer liquidy, but they can still have just a little shimmy to them.) and golden brown around the edges and in places on top. Remove the pan from the oven and let cool for 10 minutes before using a knife or thin spatula to run around the edges and loosen the cooked egg. Lay a cutting board on top and invert the pan and board carefully together. The egg should come out (mostly) in one piece. Allow it to cool for 10 more minutes before slicing into 10 to 12 pieces. I like bigger sandwiches, so I tend to cut it into 10 pieces. For a more delicate sandwich, cut into 12 pieces.

To Eat a Sandwich Right Away: Place one piece of the egg bake on one piece of toast, drizzle with hot sauce to taste, top with the remaining piece of toast and eat! These are nice and moist, so you may wish to wrap one end of the sandwich with a towel or paper towel.

To Freeze the Supreme Spinach and Egg Breakfast Bake: Place a single layer of plastic wrap down on a tray or pan. Use a spatula to arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap. Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months.

To Reheat the Frozen Egg Bake and Make a Sandwich: Unwrap one piece of egg bake, place on a plate and cover loosely with the plastic wrap that contained it in the freezer. Heat for 1 to 1½ minutes on HIGH in the microwave. Remove plastic wrap, carefully move the egg bake to a piece of toast (because it will be hot!), drizzle with hot sauce, and top with the remaining piece of toast. Happy Breakfast!

Baked Eggs with Fresh Chives

Baked Eggs with Fresh Chives

My Paris Market Cookbook_141For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette

Roasted Asparagus and Prosciutto

Roasted Asparagus and Prosciutto

BX0802H_roasted-asparagus-and-prosciutto-recipe_s4x3_jpg_rend_sni12col_landscape1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows

Easy Hollandaise Sauce

2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.

Easy Hollandaise Sauce: Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.

Cherry Muffins with Crumb Topping

Cherry Muffins with Crumb Topping

6a00d8341c63d853ef00e54f1411958833-800wi1 C. all-purpose flour
3 T. light brown sugar
2 T. granulated sugar
1 tsp. baking powder
Pinch of salt
6 T. unsalted butter, melted

1 3/4 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
2 large eggs
1/2 C. canola oil
3/4 C. whole milk
1 tsp. pure vanilla extract
1 1/2 cups pitted sweet cherries (try to use 2 cherries per muffin)

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

129634055411e11eb2b661ae9d15ea0a10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 T. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced
Directions:
Preheat an oven to 500°F.

In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Caliente Cheese & Egg Brunch Dish

Caliente Cheese & Egg Brunch Dish

8 eggs
1 tsp. Tabasco sauce
1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 C. minced green bell peppers
2 T. sliced black olives
2 T. chopped green chiles

Lightly grease a 9-inch square pan. Heat oven to 375°F-190°C. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 8 pieces.

Jelly Doughnut Muffins

Jelly Doughnut Muffins

6541_l2 C. all purpose flour
1 T. baking powder
1/8 tsp. salt
1/2 C. sugar
2 large eggs
1 C. milk
6 T. vegetable oil
1 tsp. vanilla extract
~4 T. jelly, any flavor (I used raspberry)

1/4 C. butter
1/4 C. sugar

Preheat the oven to 375 degrees. Line 12 muffin C. with muffin papers. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar. Lightly beat the eggs in another bowl. Beat in the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. Fill each muffin C. about 1/3 of the way and make a well in the center with a spoon. Add ~1 tsp. of jelly and then top with the remaining batter. Bake for ~15 minutes, until the muffins are golden brown and spring back when pressed lightly. Meanwhile, melt the butter in a shallow bowl and place the sugar in a second bowl. When the muffins are baked let them cool in the pan for about 5 minutes. Dip the tops of the muffins in the butter and then in the sugar and place on a wire rack to cool completely. I like these muffins best when they are really fresh and still a little warm but they will also keep in an air tight container for 3-4 days.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

French Toast Breakfast Muffins

French Toast Breakfast Muffins

528309_597620340249616_2136955186_n1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don’t over mix the batter. Finally, don’t over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

 

4 egg whites

2 eggs

3 T. water

1/8 tsp. kosher salt

3 oz. Canadian-style bacon, chopped

2 T. sliced green onion (optional)

Nonstick olive oil cooking spray

2 large whole-wheat pita bread rounds, halved crosswise

2 oz. reduced-fat Cheddar cheese, shredded (optional)

 

In a medium bowl, combine egg whites, eggs, water and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion. Lightly coat an unheated, large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.

Eggs Sonoma

Eggs Sonoma

Eggs Sonoma

 

1/3 C. seeded, chopped tomato

1 oz. can chopped green chili peppers, drained

2 T. finely chopped celery

1 T. finely chopped onion

1 tsp. white wine vinegar

1/2 tsp. sugar

1/8 tsp. dried rosemary, crushed

6 eggs

1/4 tsp. salt

Dash pepper

1 T. margarine or butter

4 6 – 7 inches corn or flour tortillas

 

In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.

Gina’s Banana Bread

Gina’s Banana Bread

Gina’s Banana Bread

 

1 cup sugar

1/4 cup light butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup fat-free milk

1/4 cup low-fat sour cream

2 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

 

Preheat oven to 350. Combine sugar & butter in a bowl, beat with a mixer at med speed until well blended. Add banana, milk, sour cream, and egg whites, beat well. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking soda, and salt, stir well. Add flour mixture to banana mixture, beating until blended. Spoon batter into 4 (5X21/2-inch) mini-loaf pans coated with cooking spray. Bake at 350 for 45 mins or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.

Note:  To make a 9 inch loaf, spoon batter into a 9 x 5 inch loaf pan coated with cooking spray, bake at 350 for 1 hour and 10 mins or until a wooden pick inserted in center comes out clean.

Burger King French Toast Sticks

Burger King French Toast Sticks

Burger King French Toast Sticks

 

2 eggs

1/4 cup milk

1 tsp. vanilla extract

5 T. sugar

1/4 tsp. ground cinnamon

2 tsp. butter

1 1/4 slices Hawaiian sweet bread

 

Beat eggs, milk and vanilla extract together until well blended. Mix sugar and cinnamon in another bowl. Set aside. Cut bread into 1″- wide strips. Melt butter in a skillet over medium heat. Dip each bread strip into the egg mixture (Don’t soak it, though), then the sugar mixture, then transfer to the skillet. Cook for about 3 – 5 minutes on each side or until golden brown.

Laura’s Breakfast on the Run

Laura’s Breakfast on the Run

2 T. plus 2 tsp. apple butter
1 T. plus 1 tsp. Dijon mustard
2 English muffins, split and lightly toasted
1/4 lb. cooked ham, chopped
1 T. plus 1 tsp. scallions
2 oz. shredded fat-free cheddar cheese

Turn on broiler. Combine apple butter and mustard in a bowl and mix thoroughly. Spread 1 tsp. mixture over each muffin half. Combine remaining ingredients in another bowl and divide between muffin halves. Broil 1-2 minutes until topping is bubbly.

Skillet Scramble with Beef, Eggs, and Greens

Skillet Scramble with Beef, Eggs, and Greens

1 C. chopped fresh collard greens
1 T. olive oil
1/2 small onion, chopped
1/2 clove minced garlic
10 oz. lean ground beef
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 ground allspice
2 small eggs, at room temperature
2-3 drops hot-pepper sauce
2 T. (1/2 oz.) grated Parmesan cheese

Wash greens and wilt in microwave, covered, for 2 to 3 minutes. Meanwhile, beat together eggs and hot sauce. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and soft, 8 to 9 minutes. Stir in the garlic and cook, stirring, for 30 seconds. Add the meat and cook, stirring to crumble, just until browned, 5 to 6 minutes. Stir in the collard greens, salt, pepper, and allspice. Cook, stirring frequently, until the meat is no longer pink, 5 to 6 minutes. Reduce the heat to low. Stir eggs into the beef mixture. Cook, stirring, until the eggs are set but still creamy, 4 to 6 minutes. Remove to a platter and sprinkle with the cheese.

French Toast

French Toast

3 Eggs (3 tsp. egg powder plus 1/3 C. water)
2 T. sugar
1 C. milk (3 tsp. milk powder plus 1 C. water)
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 slices bread

In a bowl, mix the eggs and add all other ingredients except bread. Once mixed, let the bread slices soak in the mixture for 30 seconds. Then place slices on a heated, greased skillet or griddle and cook until golden brown. Serve with favorite jam or syrup.

Leek and Bacon Breakfast Sandwich

Leek and Bacon Breakfast Sandwich

1/2 lb. sliced bacon
3 medium leeks, about 2 lb, trimmed of all but 1 inch of greens,
Salt and freshly ground black pepper, to taste
2 T. unsalted butter,
8 ¼-inch-thick slices seven-grain bread
1 C. grated cheddar cheese

Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 T. fat from the skillet. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.

Latin A.M. Chocolate

Latin A.M. Chocolate

1-1/2 C. soy or rice milk (plain, vanilla, or chocolate are all fine)
1/8 C. unsweetened cocoa powder
2 T. dry sweetener
1/4 tsp. ground Mexican cinnamon
1/8 C. boiling water
1/8 tsp. almond extract

In a small saucepan, heat milk for 3 minutes over medium heat. In a small bowl, combine cocoa powder, dry sweetener, and cinnamon. Add hot water to cocoa and mix thoroughly until there are no lumps. Stir in almond extract. Whisk cocoa mixture into hot milk, pour into a mug and drink hot.

Lilac Scones with Rhubarb Curd

Lilac Scones with Rhubarb Curd

LILAC SCONES

3 cups all-purpose, unbleached flour
1/3 cup granulated sugar, plus more for sprinkling (or use turbinado, on top)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. salted butter, well chilled
1 cup full-fat buttermilk, well shaken
1 cup of lilac blossoms

Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Over bowl, cut butter into small bits, dropping them into the flour mixture as you go. Work butter and flour together with fingers, until butter is about pea-sized at its largest. Add your lilac blossoms, removed from the stems (no green part). Give buttermilk a good shake, then pour into the flour-butter mixture, and fold together until you can pull the dough into a rough ball (mix as little as possible). Dust surface with clean flour and roll out to a half inch of thickness. Cut into triangles and place on greased baking sheet. Sprinkle generously with coarse sugar (turbinado is best) and a few more blossoms if you wish, and bake until golden at the edges, around 12-16 minutes. Eat when warm out of the oven.
RHUBARB CURD

3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks – I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water

7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt

Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.

Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)

Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.

Ricotta Berry Breakfast Crostini

Ricotta Berry Breakfast Crostini

12 baguette slices (cut on diagonal for more surface area)
½ C. ricotta cheese (if you can get fresh, it’s a beautiful thing)
2 tsp. honey
1 C. sliced strawberries or whole raspberries

In a toaster or a preheated 350°F oven, toast the baguette slices until they are very lightly browned, about 3 minutes. Meanwhile, in a small bowl combine the ricotta and honey. Spread the ricotta mixture evenly over the toasted bread slices, and evenly distribute the berries over the tops.

Buckwheat Crêpes with Roasted Root Vegetables

Buckwheat Crêpes with Roasted Root Vegetables

In Brittany, crêpes ”galettes”are usually folded into a rough square around your filling of choice. Gruyere and ham are definitely crowd pleasers, especially when an egg is cooked in the center of the dish. I prefer roasted root vegetables, with garlic and caramelized shallots on a bed of wilted kale and Gruyère cheese. Finished with a sunny-side up egg, it’s a cold weather meal that’s hard to beat in terms of color, flavor, and satisfaction.

3/4 C. buckwheat flour
1/4 C. all purpose flour
1/2 tsp. salt
2 eggs
1 3/4 C. milk, split
4 tsp. melted unsalted butter, divided
One recipe roasted root vegetables (below)

In a large mixing bowl, combine the dry ingredients. In a medium-sized bowl, combine eggs, 1 1/2 C. milk, and 2 tsp. melted butter. Mix the wet ingredients into the dry and stir until the mixture is uniform. Cover and refrigerate for at least an hour and up to overnight. Before making the crêpes, whisk in the remaining 1/4 C. milk and have 2 tsp. melted butter standing by. If the batter seems too thick—doesn’t seem “pourable”—add a little bit of water. Heat an 8-inch non-stick sauté pan and brush with the remaining melted butter. When the butter is hot enough to sizzle, add a scant 1/4 C. crêpe batter. Tilt the pan around quickly to spread the batter. When the edges are slightly browned and the center of the crêpe is bubbling (about 3 minutes over high heat), flip the crêpe using your fingertips, tongs, or spatula. Cook for another 10-15 seconds, then slide onto a plate. Repeat until all the batter is used. Note: you can omit the all-purpose flour to make the dish entirely gluten-free. Just mix the batter a little bit longer to stretch the starches within the buckwheat.

Roasted Root Vegetables

4 medium-sized beets, trimmed and rinsed (save the greens)
8 cloves of garlic, unpeeled
2 large garnet sweet potatoes, rinsed and cubed
1/2 C. olive oil, divided
Salt and pepper to taste
2 large shallots, sliced into rings
1 bunch purple kale, stripped from stems and chopped
1/2 C. white wine
1 C. shredded Gruyère cheese
1 tsp. butter
6 eggs
1/2 tsp. fresh thyme, chopped

Preheat oven to 375°F. Rub the beets with oil and season them with salt and pepper. Wrap them, along with the garlic cloves, in foil, and roast for an hour. Toss the sweet potatoes in olive oil and salt and pepper. Spread evenly on a cookie sheet and roast in the same oven for 35 minutes, turning with a spatula halfway through. Remove the beets from the oven and carefully open the foil. After they’ve cooled to handling temperature, rub them with a cloth to remove their skins (or you can leave on). Chop them into 3/4 inch cubes and set aside. Peel the garlic and set the cloves with the beets. Remove the sweet potatoes from the oven, stir once with a spatula and set aside. When the crepes are ready, heat a large sauté pan with 2 tsp. olive oil over high heat. When the oil begins to shimmer on the surface, add the shallots and immediately lower the heat. When the shallots begin to caramelize, after about seven minutes, raise the heat again. Carefully add the kale and the reserved beet greens to the oil. It will want to spatter. Stir once or twice, and deglaze with white wine. Cover the pan, lower the heat once again, and let the greens wilt and the wine cook down, about three minutes. Remove the lid and add the roots and roasted garlic. Toss all together and taste. Add more salt and pepper if you like. Set aside.

On a cookie sheet or in a baking dish, assemble the crêpes: Sprinkle 1/4 C. Gruyère cheese over the bottom of the crêpe. Pile 1/4 C. the vegetable mixture on top of the cheese. Fold in the edges to form a packet. Hold in a 275°F oven until you are ready to plate. In a large sauté pan over medium flame, heat 1 tsp. butter. Crack six eggs into the pan and cook them until the whites are firm but the yolks are still runny, about seven minutes (this step can occur while you are assembling the crêpes). Place a filled crêpe on a plate. Top with an egg. Garnish with freshly ground black pepper, coarse sea salt, and a sprinkle of chopped thyme.

Garlic Pancakes with Ham Sauce

Garlic Pancakes with Ham Sauce

½ lb. Butter
3 tsp. rubbed Sage
3 large heads Garlic
2 C. Self-Rising Flour
2 Eggs
2 tsp. Oil
3 ½ C. Milk
9 cloves Garlic, minced
1 lb. lean Ham, minced

Mix together 12 tsp. (1-1/2 sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves’ covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one C.) flour, eggs, oil and 1-1/2 C. milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tsp. butter and keep warm. While waiting for batter to work, place half the sage butter (6 T.) in saucepan, add 6 tsp. flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tsp. remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 C. milk. Allow to thicken, stirring frequently. Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes. NOTE: Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like — a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper.

Apple Coffee Ring

Apple Coffee Ring

2 C. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
4 T. Shortening
2 T. Sugar
3/4 C. Milk
4 C. chopped Apple
1/2 C. Sugar
1 tsp. Cinnamon
1/2 C. chopped Nuts
1/4 C. Corn Syrup

Mix flour, baking powder and salt. Cut in shortening and sugar. Add milk. Stir in apples, sugar, cinnamon, nuts and corn syrup. Roll into log, shape into ring. Brush with melted butter, sprinkle with cinnamon and sugar and bake at 350 degrees for 45 minutes.

Monte Cristo Crepes

Monte Cristo Crepes

Monte Cristo Crepes

1 C. milk

1 C. water

4 eggs

2 C. all-purpose flour

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

12 slices deli-sliced ham (about 8 oz)

12 slices deli-sliced turkey (about 8 oz)

12 slices Swiss or Muenster cheese (about 4 oz)

1/4 C. raspberry jam

powdered sugar

 

In a blender, combine the milk, water, and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes. To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about ¼ C. of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.) Place 1 slice of cheese, 1 slice of ham and 1 slice of turkey on each crepe. If desired, microwave for a few seconds to slightly melt the cheese. Roll the crepes with the filling on the inside. Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

Oatmeal Nut Waffles

Oatmeal Nut Waffles

Oatmeal Nut Waffles

1-1/2 C. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs, lightly beaten

2 C. milk

1/4 C. butter, melted

2 tsp. honey

1 C. quick-cooking oats

1 C. chopped nuts

Sliced fresh peaches, optional

In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Garnish with peaches if desired. Yield: 8-10 waffles (about 6-3/4 inches).

Per Waffle:

Calories: 332

Fat: 19g

Fiber: 4g

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

4 slices thick cut bacon

4 eggs

2 tsp. milk

1 tsp. butter, plus more for buttering the bread

4 slices whole grain or whole wheat bread

2 slices cheddar cheese

 

In a large skillet, cook the bacon until crisp. Drain on paper towels. In a bowl, whisk the eggs together with the milk. Salt and pepper to taste. Melt the 1 tsp. of butter in a skillet over medium heat and add the eggs. Scrambled to your desired doneness. Heat a waffle iron to high heat. Butter the outsides of the bread. Place one slice of bread, buttered side down, on the waffle iron. Add half of the eggs, 2 slices of bacon and a slice of cheese. Place another piece of bread on top, buttered side out. Repeat with the second sandwich. Close the waffle maker and cook until the bread is toasted and the cheese is melted.

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

1 package of frozen Kellogg’s Eggo Bites Waffle (each box contains four packages; eight bites per package)

4 tsp or 1.5 oz travel size of cream cheese

Ocean Spray Craisins

Follow the instructions on the Kellogg’s Eggo Bites Waffle box to make eight bites. Spread 1 tsp of the cream cheese on top of each of the four of the bites.  Sprinkle a few of the dried cranberries on top of the cream cheese. Top with the remaining four toasted bites; like a sandwich.  (Try Nutella & Banana or Peanut Butter & Raisins)

French Toast BLT

French Toast BLT

French Toast BLT

6 slices bacon

1 tsp cracked black pepper

1/2 tsp ground fenugreek (optional)

4 large eggs, divided

1/2 cup whole milk

1 tsp vanilla extract

1/4 tsp ground cinnamon

4 slices challah or brioche bread

2 Tbsp unsalted butter

1 large tomato, sliced into rounds

4 large lettuce leaves

Maple syrup

 

 

Place bacon on griddle or in frying pan over low heat and sprinkle with half of the pepper and half of the fenugreek if using. After a few minutes, flip bacon and sprinkle with remaining pepper and fenugreek. Continue cooking until crispy.  In a medium-sized bowl, lightly whisk together 2 of the eggs, milk, vanilla extract, and ground cinnamon. Dunk each slice of bread into the mixture until well-coated. Melt butter on a skillet over medium heat and place bread on skillet and cook for about 2-3 minutes on each side, until well-browned. Move to separate plate or pop in the oven set to low if you want to keep warm for later. In a separate small nonstick frying pan with, fry the remaining two eggs to your liking. Assemble sandwich by piling lettuce, tomato, bacon slices, and egg on one slice of french toast bread and topping with another. Drizzle maple syrup over the top.

Cardamom Pinwheel Danishes

Cardamom Pinwheel Danishes

For the Danishes:
2 large eggs
1 tsp. instant yeast
4 C. all-purpose flour, sifted
1 tsp. pure kosher salt
2 tsp. sugar
1 1/2 tsp. ground cardamom, or ground seeds of 10 cardamom pods
1/2 C. (1 stick) unsalted butter, plus 2 to 3 tsp. softened butter
About 13 C. Rhubarb and Strawberry Jam

For the icing (optional):
1/4 C. confectioners’ sugar, sifted
2 tsp. softened unsalted butter
1/2 tsp. pure vanilla extract
About 2 tsp. warm water
1/4 C. chopped nuts (such as toasted pecans or walnuts, or pistachios)

Make the Danishes: In a medium bowl, beat the eggs, yeast, and % C. warm water together until smooth. Set aside in the refrigerator for 15 minutes to cool. In a large bowl, stir the flour, salt, sugar, and cardamom together, then cut in the 1/2 C. butter until the largest pieces of butter are about the size of peas. Make a well in the center and scrape in the egg mixture. Gradually incorporate the flour mixture into the egg, then turn the dough out onto a floured work surface and knead until smooth and soft but not sticky, about 2 minutes. Clean the bowl, return the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 1 1/2 hours. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Divide the dough into quarters and roll one piece of dough out into a rectangle about 18 inches long and 3 inches wide. Cut into 6 or 8 rough squares. With a sharp knife or pastry wheel, cut a slit from each corner of each square toward the center, stopping about 1/2 inch from the center. Spread a bit of softened butter in the center of each square and spoon 1/2 tsp. the jam into the center of each. Bring every other point (four total) to the center of the pastry and pinch them together tightly over the jam. Using a spatula, carefully transfer the pastries to the baking sheets. Repeat with the remaining dough, butter, and jam. Bake for 8 to 10 minutes, until nicely browned. Let cool completely on wire racks. If desired, make the icing: In a small bowl, whisk all the ingredients together, adding more water if necessary to make an icing that is just pourable. Drizzle it over the pastries (you won’t need all of the icing). Sprinkle the nuts over the pastries and serve.

Strawberry & White Peach Waffles

Strawberry & White Peach Waffles

WIW: Strawberry & White Peach Waffles

2 cups pancake waffle mix

1 cup buttermilk

2 eggs

4 strawberries, sliced and chopped

1 rip white peace, sliced and chopped

1/2 stick sweet cream butter, melted

Syrup

 

Preheat waffle griddle. Into a large bowl add the pancake waffle mix, buttermilk, eggs, and chopped strawberries and peaches. Mix until the ingredients are just combined, do not over mix. Brush a hot waffle iron with melted butter. Spoon 3-4 tablespoons of waffle batter into each waffle section. Close the lid and allow the waffles to cook for 4-5 minutes. Remove the waffle from the waffle iron and top with softened butter. Top with slices of strawberry and white peaches. Drizzle with maple syrup. Serve.

Puffed Pancake with Honey and Lemon

Puffed Pancake with Honey and Lemon

2 T. unsalted butter
6 eggs
3/4 C. whole milk
1/4 C. honey
1/2 C. einkorn flour or unbleached all-purpose flour
1/4 tsp. finely ground unrefined sea salt
1 tsp. finely grated lemon zest
1 lemon, cut into 6 or 8 wedges, to serve

Preheat the oven to 425°F. Melt the butter in a cast-iron skillet over medium heat. When the butter froths, turn off the heat and let it be. In a large mixing bowl, beat together the eggs, milk, and honey until uniformly combined. Beat in the flour, salt, and lemon zest. Pour the batter into the buttered skillet. Transfer the skillet to the oven and bake for about 25 minutes, until the pancake rises and puffs. Remove the skillet from the oven, let your guests admire the dish, then cut it into wedges and serve with lemon wedges for squeezing.

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Tomatoes (recipe below)
Scrambled Eggs
Good Bread, Toasted

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

2 medium ripe tomatoes
1/4 cup of freshly grated parmesan cheese
2 tablespoons of fresh thyme or herbs
salt and pepper to taste

Pre-Heat oven to 450. Cut tomatoes in half, place cut side up. Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese. Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread

Quick Coffee Cake

Quick Coffee Cake

2 C. Sifted Flour
2 tsp. Baking Powder
1/2 C. Sugar
3/4 tsp. Salt
6 T. Shortening
1 Egg, well beaten
1/2 C. Milk

Topping:
1 1/4 T. Butter
1 T. Flour
4 T. Sugar
1/2 tsp. Cinnamon.

Prepare topping by mixing flour, sugar and cinnamon. Cut in butter, then set aside. Sift flour twice with salt, sugar and baking powder. Cut in the shortening. Combine egg and milk and add to dry ingredients, stirring well until blended. Turn into a greased 9″ layer pan and spread topping over. Bake at 400 degrees for 25 minutes. Cut in wedges while still in pan. Serve.

Broiled Grapefruits

Broiled Grapefruits

broiled-grapefruitHalve grapefruit. Using sharp knife, carefully cut around the grapefruit, loosening the flesh from the rind, without removing. Slice between each section. Sprinkle top with brown sugar and a little maple syrup. Place under broiler and cook until sugar melts and begins to caramelize.

Fluffy Omelet

Fluffy Omelet

2 T. quick cooking Tapioca
1/8 tsp. Pepper
1 T. Butter
4 Eggs, separated
3/4 tsp. Salt
3/4 C. Milk

Combine tapioca, salt, pepper and milk in a sauce pan. Cook and stir over heat until mixture comes just to a boil. Add butter. Remove from heat and allow to cool. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add tapioca mixture to yolks and mix well. Fold egg whites into yolk and pour into buttered 10 inch skillet. Cook over low heat 3 minutes. Transfer to oven and cook at 350 degrees for 15 minutes. Omelet is cooked when knife inserted into center comes out clean. Serve at once. Yield: 4 servings.