Breakfasts – Page 27 – Kristen's Recipes

Homemade Instant Oatmeal Mix

April 16, 1997 Kristen

Homemade Instant Oatmeal Mix

4 C. Quick Oats (or pulse old fashioned oats in food processor a few times to break up slightly)

2 T. Non-instant Dry Powder Milk or 1/4 C. Instant Dry Powder Milk

2 T. Sugar (You can decrease this per your family’s tastes)

Mix dry ingredients together in empty #10 can and store covered in a cool, dry place. This makes 8 servings. You could also divide into 8 ziploc bags, add dried fruit and then prepare single servings with addition of

Making Oatmeal from Mix

1/2 C. Oatmeal Mix

1 C. Water

Small handful of Raisins (Optional) You could also use dehydrated apples, just break them into smaller pieces, or other dried fruit.

Combine Oatmeal mix and raisins (or other dehydrated fruit) with water and microwave for 2 minutes. Or boil water, add to oats, and let sit 1 minute to soften.

Pantry Friendly French Toast

April 15, 1997 Kristen

Pantry Friendly French Toast

¼ C. Milk Powder

6 T. Whole Egg Powder

½ tsp. Sugar

¼ tsp. Salt

¾ tsp. Cinnamon

¼ tsp. Nutmeg

1 C. Water

6-8 Slices Bread (Day old preferred)

Oil or Butter for Frying

Powdered Sugar or Syrup, optional, for serving

Mix dry ingredients (except bread) together in a flat dish, such as a pie pan. Stir in water and beat well (don’t slosh!). Oil a pan over medium heat. Dip bread slices into egg mixture, flipping to coat both sides. Allow excess to drop back into dish, then place in oiled pan. Cook until bottom is browned, then flip and repeat, until French toast is browned on both sides and cooked through. Repeat for remaining slices of bread. Serve sprinkled with powdered sugar or with syrup, as desired.

Cinnamon-Fried Cornmeal Mush

April 14, 1997 Kristen

Cinnamon-Fried Cornmeal Mush

4 C. water

1 tsp. salt

2 C. coarsely ground cornmeal about 3 T. unsalted butter

1 1/2 tsp. cinnamon maple syrup

Butter a large, shallow casserole, measuring either 8 by 12 inches or 9 by 13 inches. Heat the water in a large, heavy-bottomed pot. Add the salt. As the water heats, sprinkle in 1½ C. of the cornmeal, a little at a time, whisking all the while. When the mixture reaches a boil, switch to a wooden spoon. Reduce the heat to medium low and cook the mush, stirring continuously, for 15 minutes; the mixture will become quite thick. Stir in 1 T. of the butter until melted, then remove from the heat. Immediately scrape the mush into the prepared casserole and flatten the top as best as you can with a spatula. Cool to room temperature, cover, and refrigerate overnight. The next morning, stir the cinnamon into the remaining ½ C. cornmeal. Cut the chilled cornmeal mush into serving sized pieces; roughly 2 by 3 inches is a good size, but anywhere around there is fine. Melt about 2 T. of the butter in a cast-iron skillet over medium-low heat. Dredge the slices in the cinnamon mix, then fry them in the butter, without crowding, 3 to 4 minutes on each side. Serve hot, drizzled with maple syrup.

Corn Fritters with Peach Syrup

April 13, 1997 Kristen

Corn Fritters with Peach Syrup

2 eggs – use dried eggs, reconstituted and beaten well

1 can cream style corn

3 tsp. sugar

1/2 tsp. salt

1 1/2 c. flour

1 1/2 tsp. baking powder

1 quart peaches with juice

3/4-1 c. sugar (to taste)

For Peach Syrup: Blend together peaches & sugar. Heat together stirring to dissolve sugar.

For Corn Fritters: Heat oil to 3502 in a deep heavy pan or skillet. Stir together eggs, corn, sugar, salt, flour and baking powder and mix well by hand. Drop batter by 1/2 Tablespoonfuls into hot oil. Cook till golden brown. Drain on paper towels. Top with peach syrup.

Bean Flour Pancakes

April 12, 1997 Kristen

Bean Flour Pancakes

¾ C. Garbanzo Bean Flour

½ tsp. Salt

1 tsp. Baking Powder

1 tsp. Oil

½ C. Water

1 Egg

Beat together ingredients to make smooth batter. Pour by ½ cupfuls onto lightly oiled, preheated griddle. Serve with butter and syrup or applesauce.

Oatmeal Griddle Cake (Oatmeal Pancakes)

April 11, 1997 Kristen

Oatmeal Griddle Cake (Oatmeal Pancakes)

1/2 C. whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

2 T. sugar

1/3 C. nonfat powdered milk

2 eggs, separated

1 C. water

3 T. vegetable oil

1 C. rolled oats

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 T. batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired. Cook until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other sides. Serve with applesauce or jam or butter and maple syrup.

Pantry Friendly Oatmeal Pancakes

April 10, 1997 Kristen

Pantry Friendly Oatmeal Pancakes

1 C. milk

1 1/4 C. old-fashioned oatmeal

2 eggs

1 T. vegetable oil

1/2 C. whole wheat flour

2 T. brown sugar

1 tsp. baking powder

1/4 tsp. salt

Place oatmeal in a bowl and cover with milk. Stir and allow oats to soak in milk for about five minutes. Stir in eggs and oil and then mix in flour, sugar, baking powder, and salt. Cook pancakes on heated, oiled griddle. Serve with fresh applesauce or sliced bananas.

Baked German Pancakes

April 9, 1997 Kristen

Baked German Pancakes

4 Eggs

½ tsp. Salt

2/3 C. Whole Wheat or White Flour (or half and half)

2/3 C. Milk

1 T. Sugar

2 T. Oil

Beat eggs until light in color. Add remaining ingredients and mix until smooth. Pour into well oiled 9×13” baking pan and bake at 400 for 10 minutes. Reduce heat to 350 and bake an additional 20 minutes. Cut into squares. Top with powdered sugar and lemon juice.

Raspberry Chocolate Chip Pancakes in a Jar

April 8, 1997 Kristen

Raspberry Chocolate Chip Pancakes in a Jar

2 C. 10 grain pancake mix

1 C. Freeze Dried Raspberries

½ C. chocolate chips

Layer the above ingredients in a quart sized canning jar.

Combine mix with 1 1/3 C. water until smooth—do not over mix. Let sit 5 minutes. Cook on flat griddle at 350 degrees and flip after about 1 1/2 minutes or when golden brown. Do not pat pancake after flipping. Makes 8 or 9 medium-sized pancakes.

Fluffiest Pancakes

April 7, 1997 Kristen

Fluffiest Pancakes

3 C. Whole Wheat Flour

1 T. Baking Powder

¼ tsp. Salt

3 T. Honey

2 Eggs, separated

1 ½ C. Milk

3 T. Oil

Combine dry ingredients. Mix in remaining ingredients except egg whites. Beat egg whites until fluffy and fold into batter. Cook on hot griddle.

Wheat Waffles

April 6, 1997 Kristen

Wheat Waffles

2 C. flour (1 C. white and 1 C. wheat)

4 tsp. baking powder

1/2 tsp. salt

2 T. honey or sugar

1-3/4 C. milk (2/3 C. nonfat dry milk and 1-3/4 C. water)

4 T. salad oil

2 eggs (2 tsp. Whole Egg Powder + 4 tsp. Water)

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

Western Nugget Pancakes (Cracked Wheat)

April 5, 1997 Kristen

Western Nugget Pancakes (Cracked Wheat)

1 C. cracked wheat

1 ¼ C. water

2 C. flour

2 tsp. salt

1 T. baking powder

2 T dry milk powder

2 T sugar

¼ C. oil, or melted butter

1 C. water

Soak cracked wheat in 1¼ C. water for 2 hours or overnight. Stir the soaked cracked wheat with water from soaking, flour, salt, baking powder, dry milk, and sugar together. Add oil or melted butter and 1 C. water. Stir only until batter is smooth. Drop by spoonfuls onto hot greased griddle. Batter can be kept in refrigerator. Good with pineapple syrup.

Buckwheat Pancakes

April 4, 1997 Kristen

Buckwheat Pancakes

1 C. freshly ground buckwheat

1 C. freshly ground hard red wheat berries

4 level tsp. Baking powder

1 level tsp. Salt

1 ¾ C. milk

1 egg

2 T. Molasses

Butter or Oil for Griddle

Combine the freshly ground whole wheat, buckwheat flour, salt and baking powder. Add the egg and milk gradually while stirring. Add molasses. Beat until smooth. Lightly oil frying pan or griddle. Spoon in pancakes, when bubbles form and break on pancakes, turn and brown other side.

Blender Wheat Pancakes

April 3, 1997 Kristen

Blender Wheat Pancakes

1 C. Milk (Reconstituted is fine)

1 C. uncooked Whole Wheat Berries (Kernels)

2 Eggs

2 tsp. Baking Powder

2 T. Oil

2 T. Honey or Sugar

½ tsp. Salt

Combine milk and wheat in blender. Blend on highest speed for 4-5 minutes, or until batter is smooth. Add eggs, oil, baking powder, honey and salt. Add remaining ingredients and blend on low. Cook on hot griddle.

Apple-Cinnamon Pancakes: add 1 unpeeled cored apple and 1 tsp. cinnamon to blender when you add the eggs and other ingredients. Top with applesauce and whipped cream if desired.

Waffles: Increase wheat by 1 T. and Oil to 4 T. Cook in waffle iron.

Pancake Mix

April 2, 1997 Kristen

Pancake Mix

8 C. flour

6 T. + 2 tsp. baking powder

4 tsp. salt

1/2 C. dry egg powder

2/3 C. sugar

1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder (or 2 2/3 C. Buttermilk Powder)

Mix dry ingredients together well and store in an air tight container.

To Make Pancakes:

2 3/4 C. pancake mix

2 1/4 C. water

1/3 C. oil (or bean puree)

Mix ingredients together until smooth. Pour onto pre-heated griddle. Flip pancakes when bubbles form

Fruit Smoothie

April 1, 1997 Kristen

Fruit Smoothie

2 C. Bottled or Canned Fruit with Juice

¾ C. Water

4 T. Nonfat Powdered Milk

1-2 drops Extract (Vanilla, Almond, etc.) or 1 T. Lemon Juice, optional

7-8 Ice Cubes

Add all ingredients except ice to blender and process until smooth. Add ice and blend until ice is broken down and drink is thickened and smooth.

Spam Breakfast Hash

March 31, 1997 Kristen

Spam Breakfast Hash

½ can of Spam

2 medium potatoes

1 medium onion

vegetable or canola oil for frying

salt and pepper – to taste

Dice the spam, potatoes and onions. In a large skillet, heat about 1/8 inch of oil over medium high heat. Fry the potatoes until they begin to soften, stir in onions and continue to fry until the onions are lightly browned. Lastly, add the spam and cook until the meat is browned. Season to taste and serve

Hawaiian Style Spam Breakfast

March 30, 1997 Kristen

Hawaiian Style Spam Breakfast

1 can SPAM

2 T. brown sugar

2 T. Kikkoman soy sauce

1 tsp. Olive oil (plus more for cooking)

1 tsp. Cooking wine

Cooked rice

2-3 Eggs

Furikake, if desired

Open Spam and slice into even ¼- ½” slices. Heat frying pan to medium-high. Meanwhile, mix brown sugar, soy sauce, olive oil, and cooking wine in a small bowl. Add some oil of your choice to the heating pan, and cook spam about 5 minutes per side. Re-stir and pour your brown sugar mixture over the spam. Flip once to coat both sides of spam, then remove from heat and let rest to absorb the mixture. Meanwhile, cook eggs to your preference. Sunny side up is recommended. To serve, add rice to plate, top with furikake. Plate spam and eggs with rice and enjoy.

Breakfast Vegetable Egg “Muffins”

March 29, 1997 Kristen

Breakfast Vegetable Egg “Muffins”

1 C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

2 C. Water

1 C. freeze dried Shredded Cheddar Cheese

1 T. Tomato Powder

1 C. freeze dried Sausage Crumbles

1 T. dried / freeze dried Green Onion

1 C. freeze dried Broccoli

½ C. dried / freeze dried chopped Spinach

½ C. dried Red Bell Peppers, crumbled or diced into small pieces

Optional Seasonings: Salt, Pepper, Oregano, Chives

Combine egg mix with 2 C. water (more than package requires); stir in cheddar cheese and allow to rest 10-15 minutes to rehydrate the cheese. Add sausage, onion and tomato powder. If mixture seems too dry to rehydrate the sausage and onion, add a T. of water, give it a minute or two, and add a little more water. Add broccoli, spinach and bell peppers. Set aside. Preheat oven to 350 degrees. Use a silicon muffin pan if you have it. Otherwise, grease a standard 12 C. muffin tin. Check egg mixture. Vegetables should be rehydrated, if not, add a little water again as you did when you added the sausage. This should not be watery though. Only add enough water to ensure you don’t have crunchy bits. In total, you should not have to add more than 4 extra T. of water to the original 2 C. It should almost be batter-like with the additions of the meats and vegetables, rather than runny like plain eggs. If desired, you can season with salt, pepper and herbs. Mix to evenly distribute ingredients, then divide your egg “batter” evenly between 12 muffin cup Bake at 350 degrees for 20-25 minutes until set.

Frittata

March 28, 1997 Kristen

Frittata

2 C. freeze dried / dehydrated Vegetables – mushrooms, onions, spinach, bell peppers, scallions, or other vegetable of choice

½ C. Water

1 T. Oil

1 C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

1 T. Instant Milk

1 tsp. Salt

Seasonings, if desired

2 ½ C. Water

½ – 1 C. Freeze Dried Shredded Cheddar Cheese

Preheat oven to 350 degrees. Place vegetables in an oven safe pan with ½ C. of water over medium heat. Move vegetables around a bit with your spatula. When the water is absorbed and excess steamed off, add oil to pan, toss to coat vegetables, and continue to sauté them until they get a little sear. Meanwhile, whisk powdered egg crystals, instant milk with the 2 ½ C. of water in a bowl. Season with salt and pepper and any desired herbs and spices. Pour eggs over vegetables in pan. Sprinkle the shredded cheese on top, then place the pan in the oven. Bake at 350 degrees for 30 minutes, until set and just cooked through.

3 Egg Cheese Omelet

March 27, 1997 Kristen

3 Egg Cheese Omelet

½ C. Freeze Dried Shredded Cheddar Cheese (Thrive Life)

1 ¾ T. (Cold) Water

Place cheese in Ziploc bag. Sprinkle water over cheese. In normal times, it’s good to refrigerate while it rehydrates, about 30 minutes, for the best cheese consistency. It works OK in an omelet without doing that.

¼ C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

6 T. Water

Salt, Pepper, and any desired herbs

Whisk powdered egg crystals with water in a small bowl, seasoning as desired.

½ T. Oil (or butter)

Heat oil in a non-stick pan over medium-high heat. Reduce heat to medium once oil is hot. Pour in egg mixture and allow to set lightly, without browning. With rubber spatula, lift the set layer of egg up on one side and tilt pan to allow uncooked egg to flow underneath. Repeat on the other side. If the eggs release excess water, you can blot it with a clean towel or carefully drain off (this happens more often with smaller amounts of egg than large quantities). Once egg is fully set, carefully flip over, top with rehydrated cheese, then fold in half and serve.

You can of course add other ingredients to your cheese filling. Try adding dehydrated green onion to the eggs before pouring, or rehydrating onions and mushrooms and / or sausage crumbles and adding those to your omelet (I would sauté them a bit, just pour my egg over and incorporate the vegetables into the egg part of the omelet with just cheese inside for the easier method)

Traveling Eggs

May 25, 1996 Kristen

Traveling Eggs

2 C. Bisquick

3/4 C. of Ham

1 C. of Cheddar Cheese – Shredded

1/2 C. chopped Onion

1/3 C. of Parmesan Cheese

1/3 C. of Sour Cream

2 T. Parsley

1/2 tsp. Salt

2 Garlic Cloves

2/3 C. Milk

6 eggs

Add all ingredients into a large mixing bowl and stir together. Pour into a greased 6 quart crockpot and cook on High for 6 to 8 hours.-

Spanish Breakfast “Skillet”

May 24, 1996 Kristen

Spanish Breakfast “Skillet”

1 lb. turkey sausage, browned, drained

1 4.5-oz. pkg. tostada shells, broken coarsely

1 medium red bell pepper, chopped

1 medium onion, chopped

1 4-oz. can diced green chilies

1 C. almond milk

12 eggs

1 tsp. sea salt

1/4 tsp. black pepper

1/2 C. crumbled queso fresco

Optional toppings: 2 sliced avocados, 8 oz. non-fat Greek yogurt, 2 C. salsa

Spray crock with non-stick spray. In crock, combine browned sausage, tostada pieces, red bell pepper, onion, and green chilies. In a large bowl mix together the almond milk, eggs, sea salt, and black pepper. Pour egg mixture over sausage mixture in crock. Sprinkle crumbled queso fresco over the top. Cover and cook on low for 5-6 hours.

Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

May 23, 1996 Kristen

Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

2 1/2 C. cooked, peeled, and pureed or canned pumpkin or winter squash

2 T, blackstrap molasses

3 T, maple syrup

1/4 C. half-and-half

3 eggs

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

Puree ingredients in blender until smooth. Pour into greased slow cooker. Cook on high for 1 1/2-2 hours, until set in the middle and just browning at edges. Serve warm in scoops over hot cereal, baked oatmeal, or as a breakfast side dish with toast or muffins.

4-6 servings

Calories: 150

Fat: 4.5 g

Sodium: 170 mg

Carbs: 26 g

Sugar: 14 g

Protein: 4.5 g

Porridge

May 22, 1996 Kristen

Porridge

5 C. water (or so)

1 C. grain (see below)

1/2 C. dried fruit

Dash ground nutmeg, mace, and/or ground cinnamon

Place water, cereal, and dried fruit in slow cooker. Stir. Cook on low for 8 – 10 hours. The mixture should be like a thick soup, so no need to add milk at the table. Each slow cooker is a little different from the others, so you may have to adjust the amount of water needed. Try brown rice, barley, rye berries, whole oats, or wheat berries. Cracked grains, such as oatmeal or cracked wheat, may get too mushy.

Hash Brown Casserole

May 21, 1996 Kristen

Hash Brown Casserole

1 1/2 lb. Ground sausage

32 oz. Hash brown potatoes, thawed

1 tsp. garlic powder

1 Chopped Onion

1 C. Water

Salt & Pepper to taste

1 pkg. Country Gravy mix

1 T. margarine

Brown ground sausage in a non-stick skillet until all pink is gone. Drain. Place in crockpot. Combine chopped onion, garlic powder, potatoes, salt & pepper to taste. Pour over meat in crockpot. Stir. Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook 7 to 8 hours on low.

Eggs Florentine

May 20, 1996 Kristen

Eggs Florentine

1 T. vegetable oil

1 C. shredded cheddar cheese

1 (9-oz.) package frozen spinach

2 slices cubed crust-less white bread.

1 C. sliced fresh mushrooms

1/2 C. chopped green onions

1 oz. sliced pimiento (or red pepper)

6 eggs

1 C. half and half

1/2 C. water

salt and pepper to taste

1/2 tsp. paprika

Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 C. cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half & half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 C. cheese and paprika. Cook for 1-1/2 hours on medium heat in the slow cooker.

Crockpot Oatmeal

May 19, 1996 Kristen

Crockpot Oatmeal

2 C. Skim milk

1/4 C. Brown Sugar Twin

1 T. melted Butter

1/4 tsp. Salt

1/2 tsp. Cinnamon

1 C. Rolled Oats, regular

1 C. Apple, chopped

1/2 C. raisins

Spray the inside of your crock pot with nonstick cooking spray. Put ingredients into crock pot & stir. Cover & cook on low overnight.

Cheese Grits Casserole

May 18, 1996 Kristen

Cheese Grits Casserole

7 C. water

2 C. uncooked regular grits

3 large eggs, separated

1 8 oz. jar Cheese Whiz (or Velveeta)

1/2 C. butter or margarine

1/2 tsp. garlic powder

2 tsp. salt

1/4 tsp. ground cayenne pepper

Bring 7 c. water to a boil in a large saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 10 min. Remove from heat; let stand 15 min. Stir in egg yolks, cheese and next 4 ingredients until smooth. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into grits mixture. Spoon into lightly greased CP. Cook on low for 6 hrs.

Breakfast Casserole

May 17, 1996 Kristen

Breakfast Casserole

5 slices of bread for every 3 eggs and 2 eggs for every person.

1 1/2 C. milk

2 C. grated cheddar cheese

1/2 lb. sausage

Yellow mustard

Salt & pepper to taste

Boil sausage for 5 minutes to render off most of the fat. Then brown, crumble and drain. Spread mustard on one side of bread and cut bread into nines. Beat eggs and milk together with s & p. Spray inside of c/p with nonstick spray. Layer 1/2 bread, cheese, sausage in c/p and repeat. (Like making lasagne.) Pour milk and egg mixture over everything. Cook on low 8 – 12 hours.

Monkey Bread

January 9, 1996 Kristen

Monkey Bread

4 cans refrigerated Biscuits

1 2/3 C. Sugar, divided

2 tsp. Cinnamon

1/2 C. Butter

Rmove biscuits from tubes and cut each into fourths with a clean pair of kitchen scissors. In a plastic bag, combine 2/3 C. sugar with 1 tsp. cinnamon. Place several quarters into the bag and shake. Remove and layer in a 12 C. bundt or angel food pan. Repeat until all biscuit pieces are coated and in the pan. Melt butter, mix with remaining 1 C. sugar and 1 tsp. cinnamon, and pour evenly over biscuits in pan. Bake for 30 minutes at 350 degrees.

Gingered Grapefruit Broil

February 5, 1994 Kristen

2 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

November 20, 1993 Kristen

1 1/4 C. all-purpose flour
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

February 28, 1992 Kristen

To 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

February 20, 1992 Kristen

For 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

January 25, 1992 Kristen

1 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

January 5, 1992 Kristen

1 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

November 26, 1990 Kristen

10 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

November 11, 1990 Kristen

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

February 25, 1990 Kristen

2 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.