Posts Tagged ‘breakfast’

Florence-Inspired Souffle

6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.

In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.

Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Recipe found here: Florence-Inspired Souffle


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Orange Cheesecake Breakfast Rolls

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1-3/4 cups warm 2% milk (110° to 115°)
1 cup sugar
2 eggs
3 tablespoons butter, melted
1-1/2 teaspoons salt
7 to 8 cups all-purpose flour

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon orange juice concentrate
1/2 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, beat the cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 7-in. rectangle. Spread half of the filling to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-in. x 9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioners’ sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.
To Make Ahead: Prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls from the refrigerator and let stand for 30 minutes. Bake and glaze as directed.

Recipe found here: Orange Cheesecake Breakfast Rolls

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Southwest Tortilla Scramble

4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.

Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa. Yield: 2 servings.

Recipe found here: Southwest Tortilla Scramble

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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
4 oz. Galbani® Mozzarella, shredded
9 oz Galbani® Ricotta
Extra virgin olive oil
2 cups tomato sauce
1 tsp. crushed red pepper flakes
12 eggs
1/2 cup fresh basil, torn
Extra virgin olive oil

Preheat oven to 350°F.

Lightly brush 4 individual casserole* with olive oil.

Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.

Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
Bake for 15 minutes.

Garnish with fresh basil and a drizzle of extra virgin olive oil.

* You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings

Recipe found here: Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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Eggs Benedict Casserole
12 ounces Jones Dairy Farm Canadian Bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Cheesy Egg Puffs


1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.

In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.

Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing. Yield: 2-1/2 dozen.

Recipe found here: Cheesy Egg Puffs

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Monte Cristo Casserole with Raspberry Sauce

1 loaf (1 pound) day-old Italian bread, cut into 1-inch slices
2 tablespoons Dijon mustard
1/2 pound sliced deli ham
1/2 pound sliced Swiss cheese
1/2 pound sliced deli turkey
6 large eggs
1-1/2 cups milk
2 teaspoons sugar
2 teaspoons vanilla extract

1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 teaspoon ground cinnamon

1/3 cup sugar
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup lemon juice
1/4 cup maple syrup
2 cups fresh or frozen raspberries

Line a greased 13×9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).

In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until golden brown.

Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.

Let casserole stand 10 minutes before cutting. Serve with sauce. Yield: 12 servings (1-3/4 cups sauce).

Recipe found here: Monte Cristo Casserole with Raspberry Sauce

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