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Archive for the ‘Breakfast & Brunch’ Category

  • 6 eggs – lightly beaten
  • 1/4 cup milk
  • 1 cup shredded colby jack cheese
  • 1/4 cup shaved parmesan
  • 1 cup broccoli florets
  • 1/2 cup diced ham
  • salt & pepper to taste

Easy!  Take out your refrigerated pie shell, you’ll only need one – save the other one – or make two and use one for lunches!

Place shell in deep dish pie plate and scallop edges.  In big mixing bowl whisk 6 eggs with ¼ cup milk, and most of the cheeses (set aside a little of each to sprinkle on top.)   Set aside.  In your pie shell arrange broccoli florets and ham cubes (if you don’t have any leftover ham check out your grocery store deli.  Order up 1/4 pound of ham – look for some with a little extra zing!  Boar’s Head makes an amazing rosemary & sundried tomato ham that I’m addicted to!  Or a nice Tavern or Black Forest ham is good too!    Pour egg mixture into pie shell and top with remaining cheese & another sprinkling of parmesan, season with salt & pepper.  Bake at 375 degrees for 30-40 minutes or until knife cut through comes out clean.

If you like quiche – use the same basic recipe but experiment with different ingredients and combinations such as:

  • 1/4 cup fresh spinach, chopped small & 1/2 can of artichoke quarters, drained & chopped small
  • 5 strips bacon, fried and crumbled, 1/4 cup swiss cheese diced small instead of the parmesan
  • 1/4 cup diced red/green bell peppers, 1/8 cup diced sauteed onions, 1/4 cup browned sausage
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  • 4 large eggs
  • 1/4 cup light brown sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 3/4 cups half & half
  • 1 1/2 teaspoons vanilla extract
  • 8 slices challah bread, sliced 1/2″ thick (a day old is best)
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • fresh berries or fruit
  • Confectioners’ sugar
  • Mascarpone cheese
  • Syrup
  • Candied Pecans
  • Whipped cream

Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, half & half, vanilla and whisk until smooth.

Dredge the bread in the custard mixture and gently push down so that it soaks through and flip over so both sides are covered, set out on a parchment covered cookie sheet to stand at least two minutes.

While the bread is setting, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large non-stick skillet over medium-high heat until the mixture begins to sizzle. Cook bread until golden brown on the bottom – about 2-3 minutes then flip.  Repeat with remaining butter & oil until all of your bread pieces are done.  If your skillet’s small – place cooked bread on a cookie sheet and keep warm in the oven until all the pieces are done.

Dust with confectioner’s sugar, a dollop of mascarpone cheese and your favorite fresh fruit, candied pecans, whipped cream,  just good old-fashioned syrup or all of the above!

We like to use cut up strawberries, blueberries, blackberries, even peaches or bananas to make a little fruit medley to put on top!

To candy the pecans – in a skillet place pecans, 1 tablespoon salted butter, 3-4 tablespoons brown sugar, toss until warmed through and deliciously sticky and wonderful!

HINT:  These also freeze REALLY well!  Double the batch and place them in a freezer Ziploc with parchment in between each slice.

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– 6 eggs, well beaten
– 1 can evaporated milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 package (30 oz.) frozen shredded hash brown potatoes
– 2 cups shredded colby jack cheese
– 1 medium onion, diced
– 1 small green pepper, diced
– 1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and pepper in a large bowl. Add remaining ingredients, and pour entire mixture into a greased 13 x 9 x 2 baking dish.  Bake at 350 degrees for 60 minutes, or until set.

HINT:  Perfect for the PTA potlucks, brunch with family or breakfast for dinner!

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