Good bruch recipe
07-14-2014, 12:59 PM
#2
Super Member
Join Date: May 2011
Location: SW Washington USA
Posts: 4,454
Hi Judy, this is one of my go-to's. A breakfast strata, you can interchage all the ingredients with something else or something more, except for the eggs, they are the glue.
It can be served piping hot or cold from the fridge, good both ways.
I am giving a google result so you can see some of the different options. I make mine in a 8X13 long casserole
It freezes well too.
https://www.google.com/search?q=brea...m=122&ie=UTF-8
It can be served piping hot or cold from the fridge, good both ways.
I am giving a google result so you can see some of the different options. I make mine in a 8X13 long casserole
It freezes well too.
https://www.google.com/search?q=brea...m=122&ie=UTF-8
07-14-2014, 03:01 PM
#3
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
This one is always a hit
Overnight Prosciutto & Goat Cheese Egg Bake
Really yummy
INGREDIENTS
14 to 18 slices English muffin bread
6 oz. prosciutto, thinly sliced and torn into bite size pieces (or use some good ham, small diced)********* see notes
8 oz. crumbled goat cheese
8 oz. shredded provolone cheese
1/4 c. chopped green onions
6 T. thinly sliced fresh basil
5 large eggs
2 c. whole milk
1 T. Dijon mustard
1/2 tsp. salt (you may want to use less, depending on the saltiness of your prosciutto/ham and goat cheese)
1/2 tsp. ground black pepper
3 T. unsalted butter, melted
PREPARATION
Spray a 9" x 13" baking dish with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting some of the slices to fit if necessary. Arrange half the prosciutto evenly over the bread, and then half the goat cheese and half the provolone. Sprinkle with half of the green onions and basil. Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil. Cut enough of the remaining bread slices into 1/4" cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
Whisk eggs, milk, mustard, salt, and pepper in a medium bowl. Pour egg mixture evenly over the egg bake, letting it soak in. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
The next morning, preheat oven to 350°. Uncover the egg bake and let stand at room temperature for 30 minutes. Bake until the center is set, about 55 to 60 minutes. If you want to crisp up the top even more, set it under the broiler for a minute or two, until golden. Cut into large squares and serve.
Yield: 6 to 12 servings
**********note I did not have prosciutto so I used 8 oz finely diced pancetta cooked crispy then used as directed
This is another one I love
Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
You can use less chili powder and a mild pepper if you don't like spicy food
Servings: makes 4 servings
Ingredients
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar
Directions
Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes and black beans and bring to a boil.
Reduce heat and simmer until the sauce thickens, about 20 minutes.
Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese
Overnight Prosciutto & Goat Cheese Egg Bake
Really yummy
INGREDIENTS
14 to 18 slices English muffin bread
6 oz. prosciutto, thinly sliced and torn into bite size pieces (or use some good ham, small diced)********* see notes
8 oz. crumbled goat cheese
8 oz. shredded provolone cheese
1/4 c. chopped green onions
6 T. thinly sliced fresh basil
5 large eggs
2 c. whole milk
1 T. Dijon mustard
1/2 tsp. salt (you may want to use less, depending on the saltiness of your prosciutto/ham and goat cheese)
1/2 tsp. ground black pepper
3 T. unsalted butter, melted
PREPARATION
Spray a 9" x 13" baking dish with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting some of the slices to fit if necessary. Arrange half the prosciutto evenly over the bread, and then half the goat cheese and half the provolone. Sprinkle with half of the green onions and basil. Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil. Cut enough of the remaining bread slices into 1/4" cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
Whisk eggs, milk, mustard, salt, and pepper in a medium bowl. Pour egg mixture evenly over the egg bake, letting it soak in. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
The next morning, preheat oven to 350°. Uncover the egg bake and let stand at room temperature for 30 minutes. Bake until the center is set, about 55 to 60 minutes. If you want to crisp up the top even more, set it under the broiler for a minute or two, until golden. Cut into large squares and serve.
Yield: 6 to 12 servings
**********note I did not have prosciutto so I used 8 oz finely diced pancetta cooked crispy then used as directed
This is another one I love
Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
You can use less chili powder and a mild pepper if you don't like spicy food
Servings: makes 4 servings
Ingredients
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar
Directions
Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes and black beans and bring to a boil.
Reduce heat and simmer until the sauce thickens, about 20 minutes.
Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese
07-14-2014, 03:39 PM
#4
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
Overnight Baked French toast cassarole is always good too you can find tons of recipes online this one is more of a souffle and always disappears fast its recipes I found online awhile back when I had a houseful for a long weekend.
French Toast Souffle
Serves a crowd
Recipe prepared by MaryJane Whitten
Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Directions:
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
Enjoy!
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I've been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
Buttermilk Caramel Syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat andwhisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
*Notes:
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.
-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
-Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 2-3 months and it was just fine.
French Toast Souffle
Serves a crowd
Recipe prepared by MaryJane Whitten
Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Directions:
1. Place bread cubes in a lightly greased 9x13 baking pan.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
Enjoy!
This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I've been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!
Buttermilk Caramel Syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat andwhisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
*Notes:
-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.
-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream.
-Several readers have asked how long this will keep in the refrigerator. I'm not exactly sure because with 4 hungry boys we finish things off pretty fast. But I know we've kept some for at least 2-3 months and it was just fine.
07-21-2014, 03:09 PM
#10
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
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