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.

Caramelized Onion and Spinach Quiche

Caramelized Onion and Spinach Quiche

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This was a perfect for Easter Brunch. I vary the ingredients by adding spinach or other greens, mixing cheeses or you could add crumbled bacon.. you get the idea. I make my own piecrust but you can use refrigerated as well. This recipe is for a deep dish pie pan. The original recipe called for all half and half but I have altered it a bit so not so rich. This year I made two: one with spinach and one without.

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Ingredients:

1 pie crust (or (14.1-oz.) package refrigerated pie crusts)
4 large sweet onions, sliced thin
2 tablespoons olive oil
1 10 ounce package of frozen spinach, thawed and wrung free of water
6 cooked bacon slices, crumbled (optional)
2 cups (8 oz.) shredded Gruyere cheese
1/2 cups half-and-half
1 cup whole milk
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg

Directions:

1. Preheat oven to 425°. Make pie crust – I always use the 10 inch 1 piecrust recipe from Betty Crocker cookbook. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Bake 10-12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in spinach and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.

3. Whisk together milk and half-and-half and next 4 ingredients; pour over cheese.

4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.