Dad’s “Wakeup Makeup” Breakfast Casserole

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
Salt & pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.

Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.

Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.

Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.

Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.

Put the remaining salsa (warmed) on top as garnish.

Serve with warmed flour tortillas.

Baked Cheese Grits

Baked Cheese Grits
Baked Cheese Grits

1/4 cup plus 2 tablespoons butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 cup grated Gruyere
1/3 cup grated Parmesan

Preheat oven to 350°F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole.

Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Yield: 6 servings

Mini Pennsylvania Dutch Apple Pancakes

Mini Pennsylvania Dutch Apple Pancakes
Mini Pennsylvania Dutch Apple Pancakes

1 tablespoon unsalted butter
1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1 teaspoon grated lemon zest
confectioner’s sugar for dusting
cooking spray

Preheat an oven to 400°. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.

In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.

In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms.

Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.

Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.

Serves 2.

Finnish Kropsuec

Finnish Kropsuec
Finnish Kropsuec (Baked Pancakes)

4 eggs, lightly beaten
2 1/2 cups milk
1 cup flour
1/2 cup butter or margarine, melted
2 tablespoons sugar
Cooking Spray

Preheat oven to 375°

Mix in order given. Do not over-beat.

Grease 9 x 13-inch pan or baking dish with cooking spray. Heat pan in oven before adding ingredients.

Bake 40 minutes at 375°.

Cut in squares. Serve with hot syrup. Sprinkle lightly with powdered sugar if desired.

Garden Vegetable Frittata

Garden Vegetable Frittata
Garden Vegetable Frittata

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Preheat the oven to 375°F.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.

In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

6 servings

Cooking with Basil

Cooking with Basil

Blueberry Sausage Breakfast Bake

Blueberry Sausage Breakfast Bake
Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans

Blueberry Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
Additional sour cream for accompaniment (optional)

Mix flour, baking powder and soda. Set aside.

Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.

Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top.

(At this stage, may be covered and refrigerated overnight and baked in the morning.)

Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.

For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.

To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

Makes 12 servings.

Breakfast Roulade

Breakfast Roulade
Breakfast Roulade

Also known as Bacon, Cheddar, and Chive Breakfast Roulade

1 cup chicken or vegetable stock
2/3 cup soy flour or regular flour
4 egg yolks
Freshly ground black pepper
2 cups grated Cheddar cheese, divided
6 egg whites (at room temperature)
12 slices bacon, cooked and crumbled
1/3 cup chopped fresh chives
Sour cream (optional)

Preheat the oven to 325° and lightly grease a 15 X 10 inch jelly roll pan. Place a layer of parchment paper over the pan, leaving a few inches on one end hanging over. Grease the parchment paper liberally.

Beat the stock and flour together in a medium heavy saucepan over medium heat until thickened. Remove from the heat and let cool to room temperature.

Mix in the egg yolks (make sure the stock mixture is cool enough so that the egg yolks do not “cook”) until smooth. Season to taste with salt and pepper. Add 1 cup of the cheese and mix well.

In a separate bowl, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites into the stock mixture.

Gently spread the mixture into the prepared jelly roll pan evenly. Bake for about 15 minutes, or until a toothpick comes clean from the center. Over baking means you will not be able to roll the roulade, so make sure it does not get overcooked.

Remove the roulade onto a work surface and work around all of the edges with a small thin knife to remove the paper from the edges. Spread the roulade with the remaining cheese, bacon, and chives. Roll the roulade starting at the end with the excess paper and carefully remove the paper as you roll.

Place on a serving platter and slice to serve. Serve with sour cream if desired.

Makes 6 servings.

Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking Sheet

Bacon and Egg Casserole (3)

Bacon and Egg Casserole
Bacon and Egg Casserole

1/4 cup margarine, melted
2 cups onion/garlic croutons
2 cups milk
1 tablespoon prepared mustard
2 cups unseasoned croutons
2 cups cheddar cheese, grated
6 eggs
10 slices bacon
cooking spray

Cook bacon until crisp; drain on paper towels and crumble.

Spray a 9x12x2 casserole dish with vegetable spray.

Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all.

Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all.

Bake at 325° for 45 minutes. Allow casserole to stand for 15 minutes.

Serves 8 to 10.

Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup

Eggs Benedict

Eggs Benedict
Eggs Benedict

For the green onion butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
3 green onions, white and light green portions, minced

For the hollandaise sauce:
6 egg yolks
2 tablespoons milk
20 tablespoons (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 teaspoon. coarse salt
2 tablespoons distilled white vinegar
12 eggs
4 green onions, white and light green portions, chopped

Paprika for sprinkling

To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.

To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.

Preheat an oven to 200°F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.

To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.

To serve, place 2 toasted bread slices on each warmed individual plate. Top each slice with an equal amount of the ham, then place a poached egg in the center of each slice. Spoon an equal amount of the hollandaise sauce over each egg. Sprinkle the top with chopped green onion and paprika. Serve immediately.

Serves 6.

Quiche in a Bag

Quiche in a Bag
Quiche in a Bag

1 cup meat — cooked — diced or crumbled
3/4 cup vegetables — any raw thawed frozen — or canned drained
1 cup cheddar cheese — shredded
1/4 cup onion — diced
2 cups milk
4 eggs
1/8 teaspoon Tabasco Sauce
1/2 cup flour — whole wheat
2 teaspoons baking powder

Combine meat, vegetable, cheese, and onion. Place this mixture in a gallon freezer ziplock bag.

With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat and vegetable mixture. Freeze.

Thaw completely. Shake bag well and pour into a sprayed 10″ deep dish pie plate or quiche pan. Sprinkle with paprika if desired.

Bake at 350° for 35-45 minutes,until lightly browned on top and well set in the center. cool about 5 minutes before serving.