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Brunch
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What
you'll find on this page:
Egg, Potato and Sausage Casserole
Stuffed French Toast for a Crowd
Deviled
Eggs with Mustard
Pancakes
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.
Pancakes
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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