Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole:
"I don't know about you, but the idea of BBQ at 7 in the morning before a football game isn't exactly my cup of tea. Instead, make this delicious Tailgate Breakfast Casserole the night before, throw it in the fridge overnight and bake it 30 mintues before you leave.
Ingredients:
4-6 Slices of White Bread
16 oz. Spicy Crumbled Sausage, cooked and drained
1 package shredded Cheddar Cheese
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard
Preparation:
Grease the bottom of a 9x13 pan. Take bread and cover the bottom of the pan, overlapping slightly. Evenly spread cooked sausage over bread pieces, cover with cheddar cheese. Mix eggs, milk and mustard together. Pour mixture over casserole.
Store covered, overnight. Bake at 350° for 35 to 40 minutes, cover and take to game!
Serves 4-6."
Tailgate Breakfast Casserole - Breakfast Casserole - Football Tailgate Breakfast Casserole
Quick and Easy: Brunch Recipes - Bistro Salad with Bacon and Poached Egg
Bistro Salad with Bacon and Poached Egg
• 3 slices center-cut bacon
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon finely minced shallot
• 1 tablespoon red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 6 cups frisee lettuce (substitute white chicory or salad greens)
• Water
• 4 large eggs (cold)
Cook the bacon; cool and crumble into 1/2-inch pieces.
Combine the mustard, salt, pepper, shallot and vinegar in a bowl; whisk in the oil. Toss the dressing with the frisee and bacon.
To poach the eggs: Bring 2 to 3 inches of water to boil in a saucepan or deep skillet. Reduce the heat to a gentle simmer. Working 1 at a time, break an egg into a small bowl and gently slide it into the simmering water. Add all 4 eggs, and cook, without stirring, until just set, for about 4 minutes. Lift the eggs from the water with a slotted spoon.
Divide the salad among 4 bowls; top each with an egg.
Makes 4 servings.
Quick and Easy: Brunch Recipes - Avocado, Cheddar and Tomato Omelet
Avocado, Cheddar and Tomato Omelet
Cover the pan when you fry the eggs to help them steam from the top and not just cook from the underside.
• 2 large eggs
• 2 tablespoons water
• Pinch of salt
• Pinch of black pepper
• 1 teaspoon olive oil
• 1 ounce thinly sliced reduced-fat Cheddar cheese
• 1/4 avocado, cut into thin slices
• 1/2 large plum tomato, cut across into thin slices
Beat the eggs, water, salt and pepper together with a fork or whisk.
Heat the oil in a 7- to 10-inch nonstick skillet over medium-high heat. Add the egg, pushing it gently with a spatula to allow the less-cooked areas to reach the pan surface. When the top of the egg solidifies, layer 1/2 the disc-shaped egg with the cheese, avocado and tomatoes; fold the other 1/2 over to enclose the filling. Slide the omelet onto a plate.
Makes 1 serving.
Country Ham and Cheese Biscuits Recipe
Country Ham and Cheese Biscuits
Ingredients:
2 cups White Lily® Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup shredded Swiss cheese
1 cup sour cream
1/4 cup milk or buttermilk
2 tablespoons butter, melted
Preparation:
Preheat oven to 450 degrees. Measure flour into a large bowl. Divide shortening into pieces and scatter on top of the flour. Work the pieces into the flour with a pastry cutter, two knives, or your finger tips until the pieces are aout the size of peas.
Add ham, cheese, and sour cream. Gradually add the milk or buttermilk, stirring only enough to moisten the flour and hold the dough together.
Turn the dough onto a lightly floured surface. Knead gently two or three strokes.
Using a light touch, pat or roll dough to 1/2 inch thickness. Cut with a floured 2 inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time. Discard scraps.
Place biscuits on a baking sheet with sides touching for soft Southern-style biscuits. If you prefer biscuits with crisp sides like those served by most fast food chains, place biscuits close together but not touching.
Bake for 8 to 10 minutes, or until the tops are golden brown. Serve hot, brush tops with melted butter.
Banana Bread Recipe
Banana Bread Recipe
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
From our friends in France: Pain Perdu (French Toast)
Pain Perdu (French Toast)
6 large eggs
1 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
4 tablespoons unsalted butter
Powdered sugar
Maple syrup (optional)
In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.
Breakfast: Soft Scrambled Eggs with fresh ricotta and chives
soft scrambled eggs with fresh ricotta and chives
4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
Apple Cornmeal Muffins
Apple Cornmeal Muffins
3 cups all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks unsalted butter, melted
1 cup buttermilk, well shaken
1/2 cup whole milk
3 large eggs, room temperature
1 medium Fuji, Granny Smith or other firm apple, peeled, cored, and chopped (about 1 1/2 cups)
1 tablespoon ground cinnamon
• Preheat oven to 350 degrees. Line two 12-cup muffin tins (24 cups altogether) with paper muffin liners. Set aside.
• Combine the flour, cornmeal, sugars, baking powder, salt and baking soda in a large bowl. In a separate bowl, combine the butter, buttermilk, milk and eggs. Stir the wet ingredients into the dry until most of the lumps are dissolved. Toss the apples with the cinnamon and then fold the apples into the batter.
• Divide batter evenly between the muffin cups. Bake muffins, rotating pans halfway through, until golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Remove from oven and cool on a rack until completely cool.
Breakfast Pizza
Breakfast Pizza
Serves 2
1 medium red potato, diced
4 teaspoons extra-virgin olive oil, divided
2 tablespoons water
sea salt to taste
pepper to taste
2 small or 1 large turkey breakfast sausage links, casing removed
1/4 cup onion, finely diced
2 eggs, lightly beaten
2 whole wheat pitas
1/4 cup grated cheddar cheese
1/4 cup of your favorite salsa
Additional topping ideas
Jalapeño slices
All natural salami slices
Ham or smoked turkey
Feta or goat cheese
Mozzarella or provolone cheese
Sliced Roma tomatoes
Avocado slices or guacamole
In a small saucepan, cook the diced potato in 2 teaspoons of olive oil and approximately two tablespoons of water, covered, for 10 to 15 minutes, or until tender, stirring often. While potato cooks, sauté onion and turkey sausage in the remaining 2 teaspoons of oil, breaking up with a fork or spoon until sausage is cooked. Add beaten eggs and gently scramble until just cooked. Place egg and sausage mixture on pitas. Top with potatoes and cheese. Toast in a toaster oven or in a regular oven until cheese is melted and pita is hot and slightly toasted. Remove from oven and top with your favorite salsa.
Cheesy Country Ham Biscuit Bites Recipe
Cheesy Country Ham Biscuit Bites
Ingredients:
2 cups Martha White® Self-Rising Flour
1/4 teaspoon ground red cayenne pepper
1/4 cup Crisco® All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted
Preparation:
1. Heat oven to 450 degrees. Grease large cookie sheet. In large bowl, combine flour and ground red pepper; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in ham and cheese. Add milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto greased cookie sheet.
2. Bake at 450 degrees for 12 to 15 minutes or until light golden brown. Brush hot biscuit bites with melted butter.
Serving size: 40 biscuits
Breakfast Sausage Casserole
Breakfast Sausage Casserole
Ingredients:
1 16 oz. package Jimmy Dean Sausage cooked/ drained/crumbled
4 ounces cheddar cheese, shredded
10 eggs slightly beaten
4 ounces Swiss cheese, shredded
3 cups light cream
1 bunch green onions, chopped
1 tsp. salt
16 ounces day old bread, cubed
1 tsp. dry mustard
Preparation:
Grease 9"x 13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight.Bake for 1 hour at 350 degrees or until golden brown.
Yield: 7 Servings
Angel Biscuits
Angel Biscuits
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
5 cups all-purpose flour (about 22 1/2 ounces)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon butter, melted
Preparation:
Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450°.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.
Yield: 2 dozen
Mexican Country Breakfast: Huevos Rancheros
Mexican Country Breakfast: Huevos Rancheros
Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
Ingredients
3 tablespoons vegetable oil
1 medium onion, chopped
chopped chili peppers, to taste
1 pinch chilli powder
4 plum tomatoes, chopped
2 corn tortillas
2 eggs
Procedure
To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion, peppers, and chili powder, and sauté until softened, about 3 minutes.
Add the tomatoes, and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Serves 2
Variations
Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
Scramble the eggs instead of frying them.
Quick and simple method is to scramble eggs and add salsa to taste.
Cheddar Garlic Biscuits
- 2 cups Bisquick or other butter-milk baking mix
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon garlic powder
Preheat oven to 450 degrees. With a wooden spoon, mix baking mix, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Combine melted butter and garlic powder -- brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
A Great Breakfast: Spanish-Style Scrambled Eggs Recipe
Spanish-Style Scrambled Eggs
ingredients
1/2 pound fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces dry chorizo, quartered lengthwise and thinly sliced
4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
1 dozen large eggs, beaten lightly
4 ounces Manchego cheese, coarsely shredded (1 cup)
Pinch of smoked paprika
directions
Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.
In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp, about 2 minutes. Stir in the piquillo peppers and cook for 1 minute.
In a medium bowl, beat the eggs with a generous pinch of salt and pepper. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes. Stir in the Manchego and cook, stirring, just until melted, about 30 seconds. Transfer the eggs to a platter, sprinkle with smoked paprika and serve.
SERVE WITH Crusty bread.
Ham and Potato Frittata
Ham and Potato Frittata
Ingredients:
1 tablespoon oil
3 medium potatoes
1 1/2 cups chopped ham
1/4 cup chopped parsley
1/2 tsp. minced garlic
1/8 tsp. each salt and pepper
6 large eggs, beaten
Preparation:
Peel potatoes, cut in half length wise and slice thin. Heat oil in medium size nonstick skillet over medium heat. Add potatoes, cover and cook 12 minutes, stirring occasionally, until tender and browned. Stir in ham, parsley, garlic, salt and pepper. Pour in eggs. Cook 5 minutes, tilting skillet and lifting edges of frittata with a spatula so uncooked eggs can run underneath. Heat broiler. If skillet handle is wood or plastic double-wrap with foil to prevent scorching. Broil 4-5 inches from broiler or heat source 3-4 minutes until eggs are set and top is golden.
Buttermilk Biscuits
Buttermilk Biscuits
Ingredients:
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable shortening
2/3 cup buttermilk
Preparation:
Preheat oven to 450°. Sift together flour, salt, baking powder and baking soda and turn into medium bowl. Cut in shortening until it resembles coarse cornmeal. Add buttermilk and stir just until dough holds together. A little more buttermilk may be needed.
Turn onto floured board and knead lightly until dough is smooth. Roll out to one-half inch thickness. Cut into two-inch rounds. Place on ungreased baking sheet. Bake approximately 12 minutes or until golden.
Banana Nut Bread
Banana Nut Bread
Ingredients:
2 1/2 cups White Lily® All Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup Crisco® All-Vegetable Shortening
2 cups sugar
2 cups mashed ripe banana
3 large eggs, lightly beaten
1/2 cup chopped walnuts or pecans
1 teaspoon vanilla extract
Preparation:
Preheat oven to 350 degrees. Spray the bottoms only of two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with Crisco no-stick cooking spray.
Combine flour, salt, and baking soda in a small bowl. In a mixing bowl, combine shortening, sugar, mashed banana, egg, nuts and vanilla. Beat until well blended.
Add the dry ingredients and stir just unil moistened. Pour into prepared pan.
Bake for 60 - 65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan 10 minutes. Remove from pan and cool on wire rack.
Bacon and Egg Breakfast Muffins
Bacon and Egg Breakfast Muffins
Ingredients:
2 cups White Lily® Self-Rising Flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
3/4 cup shredded sharp cheddar cheese
1 large egg, lightly beaten
3/4 cup milk
1/4 cup Crisco® Vegetable Oil
2 large eggs, hard boiled and diced
4 slices cooked bacon, drained and crumbled
Preparation:
Preheat oven to 400 degrees. Lightly spray 12 muffin cups with Crisco no-stick cooking spray or use muffin cup liners
In a large bowl, combine, White Lily Self-Rising Flour, sugar, and dry mustard.
Stir in cheese and make a well in the center of the ingredients.
In a small bowl, whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened
Fill prepared muffin cups 1/3 full (half the batter will be used).
Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
Top with remaining batter. Muffin cups should be about 2/3 full.
Bake for 20 to 25 minutes or until muffins are lightly browned.
Serve hot.
Cheese Drop Biscuits Recipe
Cheese Drop Biscuits
Ingredients:
2 1/2 cups White Lily® Self-Rising Flour
1/4 cup shredded cheddar cheese
3/4 cup milk
1/4 cup butter or margarine
Preparation:
Preheat oven to 450 degrees.
Measure White Lily Self-Rising flour into large bowl.
Divide shortening into several pieces and scatter on top of flour.
Cut pieces into the flour until they are about the size of a pea.
Gradually stir in cheese and milk, stirring only enough to moisten flour and hold dough together.
Drop dough by rounded tablespoonfuls onto baking sheet.
Bake 8 to 10 minutes or until tops are golden brown.
Brush tops with melted butter.
Storage Instructions
Cool completely and store in plastic wrap or plastic storage bags. Biscuits may be frozen for up to one month. To reheat: remove biscuits from storage container and place onto baking pan. Bake at 400 degrees for 5 to 10 minutes. Refrigeration is not recommended.
