Martha’s Breakfast Casserole

Ingredients

• 1 (4 ounce) can chopped green chilis
• 1 large bag of shredded hashbrowns ( I use just shy of 32 oz bag), thawed enough to stir
• 1 Tablespoon dried onion
• 1 medium container (16 ounces) cottage cheese
• 2 cups grated chedder cheese
• 2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
• 12 eggs

Instructions

1. Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan.
2. Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

Amazing Omelet Muffins

Ingredients:

– 8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients.
– Grease a 12 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

Store extras in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Cheesy Breakfast Bake

ingredients

• Nonstick spray
• 1 teaspoon olive oil
• 12 ounces turkey breakfast sausage, casings removed or bought in bulk
• 7 large eggs
• 2 3/4 cups whole milk
• 4 green onions, thinly sliced, plus more for garnish
• One 14.5-ounce loaf sourdough bread, cut into 1-inch cubes
• 2 cups grated sharp cheddar cheese (8 ounces)
• Kosher salt and freshly ground black pepper

directions

Spray a 13 x 9 baking dish with nonstick spray.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add sausage and cook, stirring and breaking up the sausage with the back of a wooden spoon, until browned and crumbly, about 6 minutes. Let cool.

In a medium bowl, whisk together the eggs, milk, green onions and a big pinch of salt and pepper until blended. Spread half of the cubed bread out in an even layer in the baking dish, add the cooled sausage on top and sprinkle with half of the cheese. Top with remaining bread and cheese, then pour the egg mixture over the top of the casserole. Press down on the bread with your hands to make it’s soaking up the egg mixture. Cover with plastic wrap, place a plate on top, and refrigerate for at least 2 hours, or if time allows, overnight.

Heat oven to 350 degrees F.

Remove the plastic wrap from the casserole and sprinkle with the remaining cheese. Bake for 1 hour, until puffed and golden. Garnish with additional green onions, if desired.

Tip: We recommend soaking the casserole overnight before baking so the bread will be saturated with the eggs and milk. After baking you’re left with a delicious creamy savory bread pudding like texture.

Favorite Pancakes

Ingredients

2 cups Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

Directions
Heat griddle or skillet over medium high heat or electric griddle to 375 degree; grease with cooking spray, vegetable oil or shortening.

Stir all ingredients until blended.  Pour by slightly less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry.  Turn; cook until golden.  To keep warm, place in single layer on cookie sheet.  Cover with aluminum foil, and place in 200 degree oven up to 10 minutes.

Cinnamon Rolls with Cream Cheese Icing

from Chefs Catalog

Ingredients

For the Dough:
1 (1/4 ounce)	package dry yeast
1 cup	warm milk
1/2 cup	granulated sugar
1/2 cup	butter
1 teaspoon	sugar
2	eggs
4 cups	flour
For the Filling:
1 cup	packed brown sugar
2-1/2 teaspoons	cinnamon
1/3 cup	butter, softened
For the Icing:
4 ounces	cream cheese, softened
1/4 cup	butter, softened
1-1/2 cups	confectioner's sugar
1/2 teaspoon	vanilla

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5 to 8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven

Sunrise Breakfast Casserole

INGREDIENTS

• 2 packages (12 ounces each) sausage links
• 9 large eggs
• 3 cups milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (30 ounces) Country Style Hash Browns
• 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
• 1/2 cup sweet red pepper, diced
• 1/3 cup green onions , thinly sliced
• 2 cups salsa or picante sauce (optional) 

 

Directions

1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
6. Cover and refrigerate overnight.
7. Remove from the refrigerator 30 minutes before baking.
8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
9. Let stand 10 minutes before serving.
10. Serve with salsa or picante sauce if desired.

Coconut Syrup

1/2 c. butter

3/4 c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Twice Baked Orange Chocolate Croissants

For orange syrup:

    3/4 cup granulated sugar
    1/2 cup water
    1 vanilla bean
    1/4 cup fresh orange juice


For almond cream:

    1/2 cup natural almonds (2 1/2 ounces)
    1/4 cup granulated sugar
    1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces
    5 tablespoons unsalted butter, softened
    1 large egg
    1 tablespoon rum
    1/2 teaspoon pure almond extract


    8 (day-old) croissants
    good quality chocolate pieces
    3/4 cup sliced natural almonds (3 ounces), toasted
    Confectioners sugar for dusting


    Special equipment: a pastry brush, parchment paper

Make syrup:

Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.

Make almond cream:

Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.

Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.

Assemble croissants:

Preheat oven to 350°F.

Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, top with chocolate and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.

Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

Cinnamon Sugar Scones

INGREDIENTS

• 2 cups flour

• ⅓  cup sugar

• 1 tsp baking powder

• ¼  tsp baking soda

• ½  tsp salt

• 8 T butter, frozen

• ½  cup sour cream

• 1 lg egg

• 1 cup cinnamon chips

• Sparkling sugar

• Cinnamon for top

DIRECTIONS

Mix all dry  ingredients.  Set aside.  Whisk egg and sour cream together in small bowl.  Using a pastry cutter, combine butter into flour mixture until crumbly.  Add cinnamon chips.  Use a fork to stir sour cream mixture into flour mixture.  Don't over mix, just until it comes together. It will look like there is not enough liquid, but it's okay.

Gather into a circle with hands about ¾ inch think, press on sparkling sugar and cinnamon and cut into even triangles.  Refrigerate for at least one hour.  If you skip this step it is OK, they just won't hold their shape as well. 

Bake @ 400 degrees for about 12-17 minutes.

Serve warm.

Creamy Hollandaise Sauce

2 egg yolks
1 3-oz package cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

I usually use and 8-oz package and 4-5 large egg yolks. Sometimes it needs to be thinned with a little milk.

Pumpkin Spice Syrup

1 1/2 cups WATER
1 1/2 cups SUGAR
4 CINNAMON STICKS or 1 Tablespoon GROUND CINNAMON
1/2 teaspoon GROUND CLOVES
1/2 teaspoon GROUND GINGER
1 teaspoon GROUND NUTMEG
2 Tablespoons plus 2 teaspoons PUMPKIN PUREE

In a small pot, over medium heat, dissolve sugar in water.

Add remaining ingredients. Allow to cook for 6-8 minutes, stirring often. (Do not boil!)

Strain mixture using cheesecloth or a tea towel.

Pour into a bottle or jar and store in the refrigerator.

French Breakfast Puffs

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk

1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2.In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4.Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Raspberry-Cinnamon French Toast

Ingredients
12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Directions
Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs



Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together



Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Pumpkin Pancakes

1 ¼ C flour
2 T sugar
2 t baking powder
½ t salt
½ t cinnamon
1/8 t nutmeg
Pinch ground cloves
1 egg
1 C milk
6 T canned pumpkin
2 T butter, melted

Combine all dry ingredients and mix well. In separate bowl, beat egg and add remaining ingredients. Make a well in the dry mixture and gently whisk in wet mixture. Cook just like you would regular pancakes, and serve with butter and maple syrup. II would recommend doubling the recipe - it only makes about 8. Also, for the health nuts out there, you can replace the butter with vanilla yogurt and your wont even miss it.

Overnight Caramel French Toast

Ingredients
1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Directions
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.

Wheat Pancakes/Waffles

Ingredients:

1 cup milk
1 cup dry whole wheat
2 eggs
2 tsp oil (4 for waffles)
2 tsp baking powder
2 TBL honey or sugar
½ tsp salt

Directions:

Blend milk, wheat and oil. Add other ingredients

Makes 6-8 pancakes or 3 waffles.

Southwestern Egg Casserole

Ingredients:

10 eggs
1 pint cottage cheese
1 lb. Monterey jack cheese
7 oz. chopped can green chilies
1 t. baking powder
1/2 t. salt
1/2 C. melted butter
1/2 C. flour

Directions:

Melt butter in 13 x 9 pan. Beat eggs until lemon color and mix with the rest. Chill overnight if desired. Bake at 350°F. for 30 minutes and let set 30 minutes. Enjoy.

Scrambled Potatoes

Ingredients:

1 pound bacon or sausage, cut or break into small pieces
3 pounds peeled and shredded potatoes
1 pound shredded Cheddar cheese
12 eggs


Directions:

In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy. Set aside bacon. Cook and stir shredded potatoes in bacon drippings on medium heat until tender. In a large bowl, whisk eggs, and salt and pepper. Add eggs to potatoes. Reduce heat to low. Cover and simmer for 10 minutes. Sprinkle cheese and bacon pieces on top of potatoes. Let cheese melt. Serve.

Cheese and Sausage Breakfast Casserole

Ingredients:

8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper

Directions:

Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.