Feeds:
Posts
Comments

Posts Tagged ‘breakfast’

Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Amish Breakfast Casserole

Read Full Post »

Hash Brown & Chicken Brunch Casserole

Hash Brown & Chicken Brunch Casserole

Ingredients
15 large eggs, beaten
1 package (28 ounces) frozen O’Brien potatoes
1 rotisserie chicken, skin removed, shredded
1-1/2 cups 2% milk
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups (8 ounces) shredded cheddar cheese, divided
5 green onions, chopped
3 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions
In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 1-1/4 to 1-1/2 hours or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.

Recipe found here: Hash Brown & Chicken Brunch Casserole

Read Full Post »

eggs benedict with cheese sauce

Double-Cheese Eggs Benedict

Ingredients
2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups 2% milk
1/4 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper

POACHED EGGS:
1 tablespoon white vinegar
8 eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

Directions
For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.

Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.

Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.

To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.

Recipe found here: Double-Cheese Eggs Benedict

Read Full Post »

Jiffy Cinnamon Rolls

Jiffy Cinnamon Rolls

Ingredients
4 to 5 cups all-purpose flour, divided
1 package (9 ounces) white or yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
2 cups warm water (120° to 130°)
2 tablespoons butter
1/2 cup sugar
3 teaspoons ground cinnamon

Directions
In a large bowl, combine 3 cups flour, cake mix, yeast, salt and warm water; beat until smooth. Add enough remaining flour to form a soft dough.

Turn out onto a lightly floured surface; knead until smooth, about 6-8 minutes. Roll dough into an 18-in. x 9-in. rectangle. Spread with butter and sprinkle with sugar and cinnamon.

Roll dough jelly-roll style, starting with the long end. Slice the roll into 1-in. circles; place on greased baking sheets. Cover and let rise in a warm place until doubled, about 15 minutes.

Bake at 350° for 15-18 minutes. Frost if desired. Yield: 18 rolls.

Recipe found here: Jiffy Cinnamon Rolls

Read Full Post »

Coffee Cake Ring

Ingredients
1 recipe Basic Sweet Dough
1 recipe Fruity Cream Cheese Filling

GLAZE:
1 cup confectioners’ sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions
Turn dough onto a lightly floured surface. Roll into a 15-in. x 12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake. Yield: 12 servings.

Basic Sweet Dough

Ingredients
3 cups all-purpose flour, divided
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, softened
1/4 cup water
1 egg

Directions
In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring. Yield: 1 recipe.

Fruity Cream Cheese Filling

Ingredients
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 cup strawberry jam or preserves of your choice

Directions
In a small bowl, beat the cream cheese, sugar, butter and lemon juice until smooth. Use for Braided Coffee Cake or Coffee Cake Ring. Refer to each coffee cake recipe for directions on adding jam. Yield: about 3/4 cup.

Read Full Post »

Waffles with Vanilla Sauce

Waffles with Vanilla Sauce

Ingredients
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
3-2/3 cups milk, divided
6 tablespoons canola oil
1/2 cup sugar
1 teaspoon vanilla extract
Fresh strawberries

Directions
In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).

Recipe found here: Waffles with Vanilla Sauce

Read Full Post »

Breakfast Bread Bowls

Breakfast Bread Bowls

Ingredients
1/2 cup chopped pancetta
4 crusty hard rolls (4 inches wide)
1/2 cup finely chopped fresh mushrooms
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Gruyere or Fontina cheese

Directions
Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.

Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper.

Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Yield: 4 servings.

Recipe found here: Breakfast Bread Bowls

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,934 other followers

%d bloggers like this: