Breakfast Casserole

Breakfast Casserole

This is a mix of several recipes. Some call for adding hash browns. I went for straight up eggs, cheese and ham. This is perfect for company, comes together quickly and even is good warmed up the next day.

Ingredients

  • Salt and pepper, to taste
  • 12 large eggs
  • 1 1/2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded swiss cheese or gruyere
  • 8 oz. diced ham, break up any clumps

Directions

  • Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  • Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.
  • Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.
  • Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.
  • Bake in preheated oven until center is just set, about 35 minutes. Check center with a knife and it is done when knife comes out clean. I use a convection oven so cooking times vary. Let cool about 5 minutes before slicing and serving.

Switch up the cheese. Smooth melting cheeses like Monterey jack, muenster, provolone, colby, and pepper jack work best. 

Swap ham for cooked bacon or even diced Canadian bacon.

Add veggies like sautéed mushrooms, artichokes or bell peppers.

Make it vegetarian and swap with meatless sausage, like beyond beef.

Try it with cooked breakfast sausage or cooked Italian sausage instead of ham.

Use other herbs.

Serve it topped with sliced or diced avocado and/or tomatoes.

Overnight Yeast Pancakes

Overnight Yeast Pancakes

When I was a kid my dad liked to make pancakes. Both my parents were great cooks. Mom was a very good teacher, dad not so much… I can remember her having to kind of nudge him into letting me make pancakes on my own. He would have loved these I am sure. These would be great on a morning when you have a lot of other things coming together and you can just pull these out of the fridge and heat up the griddle. The yeast gives them a special flavor. This recipe makes a LOT but you can freeze them! Serve with maple syrup, jam or fruit compote.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 large eggs, room temperature
  • 4 cups buttermilk
  • 1/4 cup canola oil

Directions

  • 1. Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight.
  • 2. To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Spring Fritatta

Spring Fritatta

This is perfect for a spring brunch! You can make any vegetable variation. I used an 11 inch skillet.

Ingredients

  • 6 large eggs, use 8 eggs for a 12-inch skillet
  • ¼ cup milk (or soy, rice, almond)
  • ¼ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • 2 cups chopped broccoli or broccolini
  • 1 package sliced mushrooms
  • 1/2 C cheddar cheese

Directions

Preheat oven to 400.

Whisk eggs, milk and salt, set aside.

Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.

Add the broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes.

Stir in the mushrooms and cook until tender.

Add the egg mixture and gently shake the pan to distribute. Sprinkle with the cheese and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.

Blue Corn Pancakes

Blue Corn Pancakes

I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.

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  Fold in pine nuts.

  

Overnight Yeast Risen Waffles

Overnight Yeast Risen Waffles

These are simply some of the BEST waffles. Crispy on the outside, tender on the inside with a wonderful yeasty tang to them. Perfect for a weekend brunch. You make these the night before and then in the morning jut add the eggs and baking soda! I served with a homemade strawberry compote. This is adapted from the New York times. I forgot to take a lot of photos but trust me. You want to make these!

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INGREDIENTS

2 ¼  cups milk
1  stick (1/2 cup) unsalted butter, cut into cubes
1 tablespoon sugar
1 teaspoon salt
1  package active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour
2  large eggs (beaten)
¼  teaspoon baking soda

PREPARATION

In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.

In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.

Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.

Heat waffle iron. Whisk eggs and baking soda into waffle batter. I sort of folded mine in. Spray the waffle iron with cooking spray.  Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter or spray the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

Raspberry Cream Cheese Danish Braid

Raspberry Cream Cheese Danish Braid

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It has been a while since I posted. Life gets in the way and often I forget to take pictures until about halfway through the recipe. I served this to my mother for a Mother’s Day brunch. I halved the recipe to make just one braid. This would also be perfect for tea time.
I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
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Ingredients

RASPBERRY SAUCE
  • ¾ cup raspberries
  • 2 tablespoons water
  • 1½ Tablespoons cornstarch
  • ½ cup sugar
CREAM CHEESE FILLING
  • 1 (8 oz.) package cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon Almond Extract
PASTRY
  • 1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
  • 1¼ cup powdered sugar
  • ¼ Heavy Cream
  • 1 teaspoon Almond Extract
  • pinch of salt

Instructions

RASPBERRY SAUCE
  1. In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
  1. In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
  1. Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
  2. Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
  3. With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
  4. Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
  5. Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
  6. Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
  7. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
  8. Cool for 10 minutes.
WHILE COOLING, PREPARE FROSTING.
  1. Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.