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Brunch & Lunch

What you'll find on this page:
Egg, Potato and Sausage Casserole
Stuffed French Toast for a Crowd
Deviled Eggs with Mustard
Banana Nut Waffles
Belgian Waffles
Pie for Brunch
No-Crust Spinach-Sausage Quiche
Ham and Cheese Brunch Casserole


Egg, Potato and Sausage Casserole

  • 2 ounce Parmesan cheese freshly grated
  • 1 pound potatoes, white or red potatoes, medium-sized, thinly sliced
  • 1/3 cup all-purpose white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz. can chopped green chilie peppers, drained
  • 5 large eggs
  • 7 large egg whites
  • 2 cups low-fat cottage cheese, preferably small curd
  • 1/2 teaspoon salt
  • 4 ounce sharp cheddar cheese, grated
  • 1/2 pound bulk pork or turkey sausage
  • 1 teaspoon vegetable oil

Place oven rack in top third of oven; preheat to 350 degrees F (175 degrees C).
Lightly oil a 9-by-13-inch baking dish or coat with nonstick cooking spray.

In a large nonstick skillet over medium heat, cook sausage until no longer pink, breaking it up with a spoon; transfer to a paper towel to drain. Wipe the skillet clean and add oil; heat over medium-high heat. Add the potatoes and saute until tender and browned, 10 to 12 minutes. (Reduce heat if potatoes are becoming too dark.). Let cool slightly. In a large bowl, whisk together eggs and egg whites. Add cottage, cheddar and Parmesan cheeses, chilie peppers, flour, baking powder, salt and pepper and whisk to mix thoroughly. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.


Stuffed French Toast for a Crowd

  • Italian bread
  • breakfast sausage patties (1 per person)
  • Muenster cheese, sliced (1 per person)
  • 4 eggs (depending on amount of french toast slices)
  • milk
  • maple syrup

Using a load of Italian bread, cut slices 1 1/2 to 2" thick. Plan on one slice per person. Laying each slice flat, cut almost all the way through to form a pocket. Cook sausage according to package and drain on paper towels. Place one sausage patty and one slice of muenster cheese in each pocket. Combine eggs and milk dor dipping. Dip slices one at a time in egg and milk mixture and brown in frying pan on each side. Place in a single layer in a baking dish and pour any remaining egg and milk mixture over top. Bake at 350 degrees for 20 minutes. Serve with heated maple syrup.


Deviled Eggs with Mustard

Place eggs in a saucepan of cold water. Bring eggs to a rapid boil. Cover and remove from heat and let stand for 15 minutes. Remove eggs from pan and place in a bowl of ice water. When cool enough to handle, shell each egg and cut in half lenghtwise. Remove yoks from eggs and place in small bowl with enough mayonnise to mix. Add a spicy mustard (to taste), and refill each egg half. Sprinkle tops with paprika, cover and refrigerate until ready to serve.



Use a good pancake mix and make them your own, then add either walnuts, chocolate chips, blueberries, strawberries, or bananas. Heated maple syrup is great on walnut pancakes, whipped cream on chocolate chip pancakes, and blueberry or strawberry syrup on your berry pancakes, and maple or orange syrup on the banana pancakes.


Banana Nut Waffles

  • 2 c. bisquick original baking mix
  • 1 c. mashed bananas (about 2 medium)
  • 1 c. milk
  • 1/4 c. finely chopped walnuts
  • 2 T. vegetable oil
  • 1 egg

Heat waffle iron, grease if necessary. Beat all ingredients until almost smooth. Pour batter onto center of hot waffle iron. Bake until steaming stops and waffle is golden brown. If using a square waffle pan, cut them into triangles and serve. (Waffles may be kept hot in the oven on low heat.)


Belgian Waffles

  • 2 c. bisquick baking mix
  • 1-1/3 c. milk
  • 2 T. vegetable oil
  • 1 egg

Belgian waffle iron, greased if necessary. Beat all ingredients until smooth. Pour batter onto center of hot waffle iron and bake 3 to 5 minutes or until steaming stops and waffle is golden brown. Serve with strawberries and whipped cream.


Pie for Brunch

  • 1 lb. bulk pork suasage
  • 1/4 c. chopped onion
  • 2-1/2 c. frozen loose packed hash brown potatoes
  • 1 c. shredded cheddar cheese (4 oz.)
  • 1 c. bisquick baking mix
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 c. shredder cheddar cheese

Grease a 10" glass pie plate. Cook sausage and onion until sausage is fully cooked and drain. Mix sausage, potatoes and 1 cup cheddar cheese in pie plate. Stir remaining ingredients except the 1/4 cup of cheddar cheese, with fork until smooth and pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 40 minutes). Sprinkle with remaining 1/4 cup of cheddar cheese and bake about 2 minutes longer or until cheese melts. Cool 5 minutes before serving.


No-Crust Spinach-Sausage Quiche

  • 6 ounces Jarlsberg cheese, shredded (1 1/2 cups)
  • 1/2 cup buttermilk pancake and baking mix
  • 1/4 teaspoon dried oregano leaves
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 12-ounce package frozen hot sausage, pork or turkey -thawed
  • 8 large eggs
  • 1 medium-size onion, chopped
  • 1 1/4 cups milk
  • salad oil

Preheat oven to 375 degrees F. Grease 11" by 7" glass baking dish. Brown sausage over medium-high heat, breaking it into small pieces. Add onion and oregano and cook until sausage is well browned and onion is tender. If sausage is dry during cooking, add 1 to 2 teaspoons salad oil. Remove skillet from heat; stir in spinach and shredded cheese. In large bowl beat eggs, milk, and baking mix until well blended. Spoon sausage mixture into baking dish; pour egg mixture over. Bake 35 minutes or until knife inserted in center comes out clean. Cut quiche into 8 pieces to serve.


Ham and Cheese Brunch Casserole

  • 6 slices bread
  • 2 c. shredded cheddar cheese
  • 1 can french's french fried onions
  • 1 package frozen cut broccoli, thawed
  • 2 c. cubed cooked ham
  • 5 eggs
  • 2 c. milk
  • 1/2 tsp. ground mustard
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. coarsely ground black pepper

Cut 3 bread slices into cubes and place in a greased 12x8" baking dish. Top bread with 1 c. cheese, 1/2 can fried onions, broccoli and ham. Cut remaining bread slices diagonally into halves. Arrange bread halves down center of casserole, overlapping slightly, crusted points all in the same direction. In medium bowl, beat eggs, milk and seasonings and pour evenly over casserole. Bake uncovered at 325 degrees for 1 hour or until center is set. Top with remaining cheese and onions and bake uncovered for 5 minutes more. Let stand 10 minutes before serving.


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