Breakfast and Brunch – Partain Genealogy

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Adaptable Almond Muffins

2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup almond oil
1/2 teaspoon almond extract
1 cup sliced, roasted almonds*

Blend flour with sugar, baking powder and salt. In a separate bowl, stir together egg, milk, almond oil and almond extract and blend with dry ingredients just until moistened. Stir in almonds. Spoon into paper-lined 2 1/2-inch muffin pans. Bake at 400ºF, on top rack of oven, 20 to 25 minutes.

*To roast almonds, spread in an ungreased baking pan. Place in a 350ºF oven and bake 7 to 10 minutes or until almonds are fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven. Makes 1 dozen.

To add variety to your almond muffin base: Blueberry-Almond Muffins: Fold 1 cup fresh or frozen blueberries into batter with almonds.

Spice Cherry and Almond Muffins: Add 1 teaspoon cinnamon with dry ingredients. Fold 2/3 cup chopped dried cherries into batter with almonds.

Apricot-Almond Muffins: Fold 1 cup chopped dried apricots into batter with almonds.

Lemon-Almond Muffins: Fold 2 teaspoons grated lemon peel (yellow part only) into batter with almonds.

_{Calories 225 Cholesterol 21 mg; Fat 12 g; Fiber 2 g; Saturated 1.5 g; Calcium 125 mg; Monounsaturated 7.4 g; Magnesium 43 mg; Polyunsaturated 2.2 g; Sodium 114 mg; Carb 25 g; Potassium 153 mg; Protein 5 g; Vitamin E 2.5 mg; Weight Watchers Points 5. Source: https://www.almonds.com/consumers/adaptable-almond-muffins-recipe.}

Adobe Huevos!

A hearty meal with a great South-of-the-Border flavor.

1 pound sausage meat
6 eggs
1 cup sour cream
3 green onions (scallions), finely chopped
1 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups grated cheddar-jack cheese (or use cheddar or Monterey Jack cheese, or a combination), divided
One 4-ounce can green chiles, chopped and drained
1 cup thick and chunky salsa
1/2 teaspoon salt

Now: Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish, and set aside. In a large skillet on medium-high heat, cook the sausage thoroughly, crumbling it as it cooks. Remove from heat, pour off and discard the fat, and transfer the sausage bits to paper towels to drain.

In a medium bowl, combine the eggs and sour cream, and beat well with a whisk. Add the green onions, cumin, hot pepper sauce, salt, and pepper, and mix well. Pour the egg mixture into the prepared baking dish, and bake for 3 minutes. Stir the mixture, moving the more cooked outer edges into the center, and bake for 3 minutes more. Stir the mixture and bake again (for a total baking time of 15 minutes).

Evenly spread a layer of 2 cups of cheese over the egg mixture. Spread chiles over the cheese, and sausage over the chiles. Follow with the salsa and then the remaining 2 cups cheese. Cover and refrigerate overnight.

Later: Preheat the oven to 335°F. Bake the casserole, uncovered, for 35 to 45 minutes, until the cheese melts and the edges bubble. Serves 8 to 10. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow, pages 198-199.

Apple Oat Cakes

2 cups rolled oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
2 cups buttermilk
2 large eggs, beaten
1 apple, cored and minced
1/4 cup vegetable oil
Nonstick vegetable oil spray

In a large bowl, mix together the oats, flour baking soda, cinnamon, ginger, and nutmeg.
Add the buttermilk, eggs, apple, and vegetable oil and mix well. Cover tightly and refrigerate overnight.
The next day: Spray a griddle with nonstick vegetable oil. Preheat the griddle or nonstick skillet to medium-high heat. Pour the batter by 1/4 cup-fulls onto the hot griddle or skillet and allow to sit until set and lightly browned underneath. 1 to 2 minutes. Turn and cook until firm and lightly browned on the other side. Serve hot.
(Cooked oat cakes may be stored in an airtight container in the refrigerator and reheated in the oven or toaster.) Makes 24 oat cakes. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Apple Smoked Bacon, White Cheddar and Potato Omelet

4 tablespoons unsalted butter
2 large Idaho potatoes, peeled and grated
Salt
Freshly ground white pepper
12 large eggs
1 pound Apple Smoked Bacon, cooked until crispy
6 ounces White Cheddar cheese, grated
4 tablespoons chopped fresh chives

Preheat a stove top or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in fourths and place on serving plates. Garnish with chives. Yield: 4 servings. Source: https://www.emerils.com/124388/apple-smoked-bacon-white-cheddar-and-potato-omelet.

Bacon and Egg Lasagna

1 pound bacon, cut into l-inch pieces
1 cup chopped onions 1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups milk
Vegetable oil or nonstick vegetable oil spray
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 cups (8 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley

In a large skillet, cook the bacon until crisp. Drain, reserving 1/3 cup of the fat from the pan. Set the bacon aside. Cook the onions in the bacon drippings until tender. Add the flour, salt, and pepper; stir to make a paste. Add the milk; cook and stir until the mixture comes to a boil and is thickened.
Oil or spray a 9 x 13-inch glass baking pan. Spoon a small amount of the white sauce into the bottom of pan. Divide the lasagna noodles, bacon, white sauce, eggs, and Swiss cheese into thirds; layer in the pan. Sprinkle with the Parmesan cheese. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the lasagna, covered, for 25 minutes. Uncover and bake 15 to 20 minutes longer, or until the lasagna is hot and the top is lightly browned. Garnish with the parsley and serve. Serves 12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Baked Bacon

1 pound thick-sliced bacon
Tin foil

Take some tin foil and crumple it up then open it again and line a 10- by 15-inch rimmed pan with it. Arrange bacon in a single layer in pan. Bake in a 375°F regular or convection oven until browned, 17 to 25 minutes, turning slices over after 10 minutes. Transfer bacon to towels to drain; discard fat in pan. Serve warm or at room temperature.

Nutrition Per Serving: Calories 146(80% From Fat); Fat 13g (Sat 4.4g); Protein 7.7g; Cholesterol 22mg; Sodium 405mg; Fiber 0.0g; Carbohydrate 0.2g. Yield: Makes 4 Or 5 Servings. Source: Sunset Magazine, July 2001.

Baked Breakfast Burritos

12 eggs
3/4 cup chunky salsa
10 medium flour tortillas
1 can (4 ounces) chopped green chiles
1 cup grated cheddar cheese

Preheat oven to 350°F. In a frying pan, scramble eggs and salsa together until firm but not dry. Heat the tortillas in the microwave until softened. Put a spoonful of scrambled egg mixture in the middle of each tortilla. Roll up tortilla and place in a greased 9-x13-inch pan. Sprinkle with green chilies and cheese. Cover and bake 15 minutes. Variation: cook and crumble spicy sausage into the scrambled eggs for a heartier breakfast. Makes 6-8 servings. Source: 101 Things to Do With a Casserole, by Stephanie Ashcraft and Janet Eyring, page 14.

Baked Oatmeal Wisconsin-Style

Oatmeal:

1-3/4 cup water
1/8 teaspoon salt
1 cup old fashioned or quick oats

Casserole:

2 eggs
2/3 cup milk
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar

Heat oven to 350°F. Bring water and salt to boil in saucepan. Stir in oats and cook 5 minutes, until thick. Set aside while combining remaining ingredients. (If desired, oatmeal can be cooked the night before. Just cover and refrigerate, then reheat in microwave before making casserole.) Beat together eggs and milk. Stir cinnamon, baking powder, salt, and brown sugar into warm oatmeal, then fold in egg mixture. Pour into buttered or oil-sprayed 1-1/2-quart casserole. Bake 30-40 minutes, until set and a cinnamon-sugar crust forms on top. Serve with milk or half-and-half. Yield: 4-6 servings. Source: Hot Dish Heaven, by Ann L. Burckhardt, pages142-143.

Banana Bread French Toast with Maple Cream Cheese

If your bananas are ready and you’re not, just freeze them!

For Banana Bread

1-1/2 cups mashed ripe bananas
3/4 cup granulated sugar
2/3 cup nonfat vanilla yogurt
4-1/2 tablespoons butter, melted and cooled
1/2 teaspoon pure vanilla extract
2 large eggs
2-2/3 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt

For Maple Cream Cheese

1 (8-ounce) package cream cheese, softened
1 cup butter at room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup

For French Toast

1/4 cup granulated sugar
1/8 teaspoon salt
1-1/2 teaspoons pure vanilla extract
1 cup whole milk
3 large eggs
Canola oil

To make Banana Bread

Preheat oven to 350 degrees F. Lightly grease and flour two (1-1/2-quart) loaf pans
Combine bananas, sugar, yogurt, butter, vanilla, and eggs in a large bowl; whisk until smooth.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. Add dry ingredients to wet ingredients, and fold just until combined. Do not over mix.
Divide batter evenly between the loaf pans. Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted into the center of each loaf comes out clean. Remove loaves to a wire rack to cool completely, even overnight.

To make Maple Cream Cheese

Combine cream cheese, butter, confectioners’ sugar, vanilla, and maple syrup in a medium bowl. Using an electric mixer on medium speed, beat until light and fluffy.

To make French Toast:

Using a serrated knife, cut banana bread into 1-inch-thick slices.
In a large bowl, combine sugar, salt, vanilla, milk, and eggs. Whisk together all ingredients together until light and frothy.
Lightly coat a griddle or large saute pan with canola oil and place over medium heat. Dip banana bread slices into the batter, then place them on the preheated griddle. Cook until banana bread is light brown on both sides, about 3 minutes per side. Spread each slice with Maple Cream Cheese and serve.

Serves 6 to 8. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Bananas Foster French Toast

For the French toast:

Nonstick vegetable oil spray
1-1/2 loaves narrow French bread, very thinly sliced
6 large eggs
3/4 cup granulated sugar
2 cups half-and-half
2 cups milk
4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon

For the filling:

12 ounces cream cheese
1/4 cup granulated sugar
2 large eggs

For the topping:

1/2 cup brown sugar
4 tablespoons (1/2 stick) butter
2 tablespoons heavy cream
3/4 teaspoon rum or rum extract
5 bananas, peeled and sliced

This one is really good but decadent ~kpm

For the French toast, spray a 10 x 15-inch glass baking dish with the nonstick spray. Lay half the bread on the bottom to cover it entirely. In a large bowl, combine the eggs, sugar, half-and-half, milk, vanilla, and cinnamon. Whisk until well blended and reserve.
For the filling, combine the cream cheese, sugar, and eggs in a bowl, then spread over the bread in the baking dish. Arrange the remaining bread slices on top of the filling. Pour all the reserved liquid on top. (There will be a lot of liquid, but it all gets absorbed.) Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the French toast until it is puffy and light golden brown, 50 to 55 minutes. Remove from the oven and set aside to cool. Meanwhile, make the topping.
For the topping, combine the brown sugar, butter, heavy cream, and rum extract in a small saucepan. When the liquid is smooth and warm, add the bananas and continue cooking for 5 minutes. To serve, cut the French toast into squares and cover with the banana topping. Serves 12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Banana Pancakes

2 cups Bisquick
1/2 tsp. Vanilla
1 Egg
1 1/3 c Milk
3/4 c Mashed banana

Beat Bisquick, vanilla, egg and milk until smooth. Fold in mashed banana. Pour batter from 1/4-cup measuring cup onto hot griddle. Bake until bubbles appear. Turn and bake other side until golden brown. Makes about 18 pancakes.

Bayou Bend Casserole

Vegetable oil or nonstick vegetable oil spray
1/2 large loaf day-old French bread, torn into small pieces
3 tablespoons butter, melted
1 pound Monterey Jack cheese, shredded
1/4 pound Genoa salami, julienned
10 large eggs
1-1/2 cups whole milk
1/3 cup white wine
3 large scallions, minced
2 teaspoons Dijon mustard
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon red pepper flakes
1 cup sour cream
1/2 cup freshly grated Parmesan cheese

Oil or spray a 9 x 13-inch glass casserole dish. Spread the bread pieces over the bottom and drizzle with the melted butter. Sprinkle with the Monterey Jack cheese and salami pieces.
In a mixing bowl, put the eggs, milk, wine, scallions, mustard, black pepper, and red pepper flakes. Beat until the mixture is frothy. Pour the mixture over the bread pieces. Cover the casserole with foil and refrigerate overnight.
The next day: Remove from the refrigerator 30 minutes before baking. Preheat the oven to 325°F. Bake the casserole, covered, for 1 hour. Uncover, spread with the sour cream, and sprinkle with the Parmesan cheese. Bake, uncovered, until lightly browned, about 10 more minutes. Serve hot. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Bisquick Reduced-Fat Coffee Cake

Streusel Topping:
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
chocolate chips for sprinkling
Coffee Cake:
1-3/4 cups Bisquick Reduced-Fat baking mix
2 tablespoons flour
3/4 cup skim milk
1/4 cup sugar
1 tablespoon butter, melted
1 egg

Heat oven to 400°F. Grease 9-inch round pan. Mix topping and set aside. Stir cake ingredients until blended. Spread in pan; sprinkle with chocolate chips and then streusel topping. Bake 18 to 23 minutes or until golden brown. *Note: I added the chocolate chips and adjusted the recipe for high altitude ~kpm.

Blintz Souffle

For the batter:

1/2 cup (1 stick) butter, softened
1/3 cup sugar
6 large eggs at room temperature (Feel free to add one or two more egg whites than what the recipe calls for)
1-1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
Nonstick vegetable oil spray

For the filling:

8 ounces cream cheese, at room temperature
2 cups small-curd cottage cheese
2 large egg yolks
1 tablespoon sugar
1 teaspoon pure vanilla extract
Maple syrup, berry syrup, or sour cream, for serving

For the batter, combine the butter, sugar, eggs, sour cream, orange juice, flour, and baking powder in a large mixing bowl. Mix until smooth.
For the filling, combine the cream cheese, cottage cheese, egg yolks, sugar, and vanilla in a large mixing bowl. Mix until smooth.
Spray a 9 x 13-inch glass baking dish and spread half the batter in the pan. Drop the filling by spoonfuls over the batter, spreading it out as much as possible with a knife. The filling and batter will mix slightly. Pour the remaining batter on top, cover, and refrigerate overnight.
The next day: Preheat the oven to 350F. Remove the pan from the refrigerator and allow to come to room temperature. Bake, uncovered, until puffed and golden brown, about 1 hour. Cut into serving portions. Serve with syrup or sour cream. Serves 6 to 8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Breakfast Burrito

One (12-inch) flour tortilla
3/4 cup refried beans
1/4 cup salsa
1-1/2 tablespoons unsalted butter
2 or 3 eggs
Salt
Freshly ground pepper
2 0r 3 thick slices of bacon, cooked and drained
1/4 cup grated Cheddar cheese
1/2 teaspoon cilantro leaves

Warm the tortilla on the stove, in the oven, or in a microwave oven. Keep warm.
Heat the beans and salsa in separate pans.
In a skillet melt the butter or heat the oil. Carefully drop in the eggs, cover, and cook to the desired degree of doneness. Underside should not be browned. Season lightly with salt and pepper and remove with a slotted spoon or spatula.
To assemble the burrito: Lay the tortilla on a heated plate and spread the beans along one side, to about 1 inch from the edge. Top with the eggs, bacon strips, and grated cheese and drizzle the salsa over all. Sprinkle with the cilantro and roll up, being careful to keep the beans from oozing. Place seam side down on plate.
Variations: Create your own burrito, using some of the following or combining your own favorite ingredients. Makes 1 burrito. Source: The Sandwich Book, by Judy Gethers, 1988, page 33.

Breakfast Egg Pizza

1 pound bulk sausage
1/2 cup thinly sliced onion
1/2 cup thinly sliced red or green bell pepper
1 package refrigerated crescent rolls
1 cup thinly sliced baked potatoes
1 cup shredded sharp Cheddar cheese
7 large eggs
Salt and freshly ground black pepper
Salsa, for serving

Place a large nonstick skillet over medium-high heat and brown the sausage. Transfer the sausage to a plate and drain most of the fat from the pan, saving some fat. Add the onion and pepper to the remaining fat and sauté until tender.
Roll out the crescent rolls so they lie flat in the bottom of a 10-inch pie plate, making sure the dough comes up the sides. Top with half the sausage, followed by half the peppers, half the onions, and half the potatoes. Top with half the cheese. Make another layer of sausage, peppers, onions, and potatoes, again topping with the cheese. Cover and refrigerate overnight.
The next day: Allow the pie plate to come to room temperature. Preheat the oven to 350F. In a mixing bowl, beat the eggs until frothy and season to taste with salt and pepper. Pour the eggs into the pie plate. Bake until the eggs are set, about 30 minutes. Serve with salsa. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Breakfast Empanadas

3 cups plus 2 teaspoons vegetable oil
2 Spanish chorizo links (spicy dried pork sausage; 6 to 8 oz), cut into 1/2-inch pieces
1 onion, chopped
1 lb boiling potatoes such as Yukon Gold, peeled and cut into 1/2-inch cubes
2 jalapeños, seeded and finely chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1/3 cup grated queso blanco or Monterey Jack
8 frozen empanada or turnover wrappers, or puff pastry, thawed

Accompaniments: bottled or homemade salsa verde and sour cream

Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalapeños, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste.

Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.

Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain.

Cooks’ note: Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary. KPM’s Note: Try freezing them too for a quick dinner with a side salad. Makes 4 servings (8 empanadas). Source: Gourmet Magazine, February 2000.

Breakfast Sausage Calzone

1830 Admiral’s Quarters Inn
Boothbay Harbor, Maine
www.admiralsquartersinn.com

We almost always serve this sausage calzone along with our homemade oatmeal, and we save this dish for hearty snow mornings. Guests are now begging us to stop serving it in hopes it will stop snowing! We headline it as our Italian breakfast. It’s a great dish for breakfast and dinner. — Deb Hallstrom, Innkeeper

2 loaves (1 pound each) frozen white bread dough, thawed
1-1/2 pounds bulk pork sausage
1/4 cup sliced fresh mushrooms
1/2 cup finely chopped onion
3 large eggs
2-1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder or Adobo seasoning
Vegetable oil or nonstick vegetable oil spray

Allow the dough to rise in a warm place until doubled. Meanwhile, place a large skillet over medium heat and add the sausage. Fry the sausage, crumbling it, until lightly browned. Add the mushrooms and onion, and continue to fry until the sausage is well browned and the onions are tender. Transfer to paper towels to drain and allow to cool, then put in a mixing bowl.
Add 2 eggs and the mozzarella cheese to the cooled sausage mixture. Add basil, parsley, rosemary, and garlic powder and mix well.
Oil or spray a baking sheet and set aside. Roll each ball of dough into a 16 x 12-mch rectangle. Spread half the sausage mixture on each within 1 inch of the edge. Roll up, jelly-roll style, starting at the narrow end. Seal the edges. To allow for further rising, place on the baking sheet with several inches between the 2 rolls. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the rolls until risen and light golden brown, about 25 minutes. Beat the remaining egg in a small bowl and brush over the loaves. Bake until the loaves are firm and brown, 5 to 10 minutes more. Serve warm. Serves 12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Breakfast Scramble with Orzo and Pancetta

1/2 cup orzo pasta
10 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces smoked mozzarella, cut into 1/2-inch cubes
2 tablespoons thinly sliced fresh basil
1 tablespoon butter
4 ounces pancetta or bacon, coarsely chopped
1/2 cup chopped onion

Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
Transfer the egg mixture to a serving bowl and serve. Makes 4 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Casserole Florentine

1 pound bulk sausage
4 large eggs
2-1/4 cups milk
1 can condensed cream of mushroom soup
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 pound fresh sliced mushrooms
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 teaspoon dry mustard
Vegetable oil or nonstick vegetable oil spray
2-1/2 cups seasoned croutons
Picante sauce or salsa, for serving

Crumble the sausage into a medium skillet and cook over medium heat, stirring occasionally, until browned. Drain off the drippings and set the sausage aside.
In a large bowl, whisk the eggs and milk until blended. Add the soup, spinach, mushrooms, cheeses, and mustard. Stir until well blended and set aside overnight.
Lightly oil or spray a 9 x 13-inch glass baking dish. Spread the croutons across the bottom of the dish. Top the croutons with the sausage and pour the egg mixture over all. Cover and refrigerate overnight. The next day: Preheat the oven to 325°F. Bake the casserole, uncovered, until set and lightly browned on top, 50 to 55 minutes. Serve hot, with picante sauce or salsa. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Chai Tea Pancakes

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups buttermilk
3 large eggs, separated
1-1/2 teaspoons vanilla extract
2 tablespoons ground chai tea
Maple syrup, for serving

Whisk together the flour, 2 tablespoons of the sugar, the baking powder, and salt in a large bowl. Add the buttermilk, egg yolks, and vanilla and whisk until smooth. The batter should be nice and thick.

Use an electric mixer to beat the egg whites until soft peaks form. Add the remaining 1 tablespoon sugar to the egg whites and beat until stiff but not dry. Fold the egg whites into the batter and then fold in the ground tea.

Spray a griddle or a large heavy skillet with cooking spray (keeping the spray on hand for when your surface starts to stick). Heat over medium-low heat. Working in batches, pour the batter, about 3 tablespoons at a time, onto your griddle or skillet. Cook until the pancakes are golden brown, 2 to 3 minutes per side. Transfer to warmed plates. Serve, topped with syrup. Serves 8. Source: Tea Party, by Tracy Stern.

Cheese-Rich Oven Omelet

1/2 cup fried, crumbled bacon
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded Swiss cheese
2 to 3 tablespoons flour
3 to 4 sprigs fresh parsley, leaves only, chopped OR fresh snipped chives
8 eggs, beaten
1 cup milk

Preheat oven to 350°F. Prepare bacon. Butter a 1-1/2 quart casserole dish. Place cheeses in a medium bowl and add flour; toss using two spoons or clean hands until cheese shreds are coated with flour. Place cheese in casserole. Sprinkle bacon over cheese. Dot bacon and cheese with pieces of parsley or chives. Beat eggs and milk together. Pour over ingredients in dish. Bake 25 to 30 minutes, or until puffed and starting to brown, It will smell invitingly of cheese. Also good for dinner with a green salad. Serves 6. Source: Hot Dish Heaven, by Ann L. Burckhardt, pages 138-139.

Cheesy Sausage Muffins

1/4 lb Ground Pork Sausage – cooked and drained
3 oz Cream Cheese – cubed
1/2 cup Cheddar Cheese – shredded
1/4 cup green Onions – chopped
1 cup Bisquick
2 large eggs – lightly beaten
2/3 cup milk

Combine first 5 ingredients. in a large bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350°F for 35-40 min. Remove from pan immediately. Makes 2 dozen.

Chocolate Banana Bread

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1-1/2 cups all-purpose flour
1 cup sugar
2 large eggs, at room temperature
1-1/2 cups mashed ripe bananas
1/3 cup Dutch-process unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped pecans (optional)

Butter and flour a 9- by 5-inch loaf pan (8-cup capacity).
In a bowl, with a mixer on high speed, beat 1/2 cup butter and the sugar until fluffy, about 3 minutes, scraping bowl occasionally. Add eggs and beat until well blended. Stir in bananas.
In a small bowl, mix 1-1/2 cups flour, cocoa, baking powder, and salt; add to banana mixture and mix just until evenly moistened. Stir in pecans if using. Pour batter into prepared pan.
Bake in a 350°F regular or convection oven until a thin wood skewer inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan on a rack for 10 minutes, then invert loaf from pan and cool completely on rack, about 1 hour.

_{Nutrition Per Serving: Calories 287(34% From Fat); Fat 11g (Sat 6.7g); Protein 4.2g; Cholesterol 68mg; Sodium 394mg; Fiber 1.1g; Carbohydrate 45g. Yield: Makes 1 Loaf (About 2 Lb.); 8 To 10 Servings. Source: Sunset Magazine, December 2001.}

Cinnamon-Apple Oatmeal

See Slow-Cooker section

Cinnamon Crunch Coffee Cake

For the cake:

Butter, for the baking dish
2 cups flour, plus additional for the baking dish
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon 1/4 teaspoon salt 2/3 cup butter or margarine, softened
1 cup granulated sugar 1/2 cup packed brown sugar 2 large eggs
1 cup buttermilk

For the topping:

1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

For the cake, butter and flour a 9 x 13-inch glass baking dish and set aside. Sift together 2 cups flour, the baking powder, baking soda, cinnamon, and salt. Using an electric mixer, cream together the butter and sugars in a large mixing bowl until light and fluffy. Add the eggs, one at a time, to the batter, beating well after each addition. Add the flour mixture alternately with the buttermilk to the butter mixture, beating well after each addition. Spread the batter in the baking dish.
For the topping, stir together the brown sugar, walnuts, cinnamon, and nutmeg in a small bowl. Sprinkle over the batter. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F and remove the cake from the refrigerator. Bake the cake, uncovered, until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Serves 12-16. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Corn, Bacon, and Cheddar Strata

Stratas are simply bread, eggs, and milk combined with flavorings and baked. This combination of sweet white corn, bacon, and white cheddar cheese is a perfect pairing with this ham dinner, or you can serve it as a side dish with another entree. This strata can be made in a 13 x 9-inch baking dish or in individual ramekins or muffin cups. The strata can be baked ahead and frozen, or propped ahead and then baked just before serving, giving you more time to relax and enjoy your company.

6 tablespoons (3/4 stick) unsalted butter
3 cups white corn, cut from the cob or frozen and defrosted
4 scallions (white and some of the tender green parts), chopped
8 large eggs
2 cups whole milk
1 teaspoon salt
1 teaspoon dry mustard
6 shakes hot sauce
One (1-pound) loaf good-quality white bread (any tough crusts removed), sliced 1/2 inch thick
12 strips bacon, cooked and crumbled
3 cups shredded white cheddar cheese

Coat the inside of a 13 x 9-inch casserole dish with non-stick cooking spray.
In a large sauté pan, heat 2 tablespoons of the butter and sauté the corn and scallions for 2 to 3 minutes. Set aside in large bowl.
In another bowl, whisk together the eggs, milk, salt, dry mustard, and hot sauce until blended. Stir in the reserved corn mixture.
Arrange a layer of bread, wedging it in to fit into the bottom of the prepared baking dish. Melt the remaining 4 tablespoons butter in the microwave. Brush the bread with some of the butter and sprinkle with half the bacon and half the cheese. Pour half of the egg mixture over the bread.
Arrange the remaining bread over the cheese, brush with butter, and pour the remaining egg mixture over the bread, tilting the pan to get the egg mixture to the bottom of the casserole dish. Sprinkle with the remaining bacon and cheese. Cover and refrigerate for at least 8 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 4 days.
When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator 45 minutes prior to baking to allow it to come to room temperature. Bake the casserole, uncovered, for 30 to 40 minutes, or until it is puffed and golden.

Diva Do-Ahead: If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, then cover and freeze for up to 1 month. Defrost in the refrigerator, then bake, covered, at 325°F for 15 to 20 minutes, until warmed through. Serve warm or at room temperature.

Diva Variation: For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with nonstick cooking spray. Tear the bread into small pieces and soak it in the egg-corn mixture in a large bowl for 8 hours. Scoop into the muffin cups and top with the bacon and cheese. Bake in a preheated 350°F oven for 15 to 20 minutes, until puffed and golden brown. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 106.

Creme Brule French Toast

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 round challah loaf, 8-9 inches in diameter
5 large eggs
1-1/2 cups half and half
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon Grand Marnier
Confectioner’s sugar, for sprinkling

In a small, heavy saucepan, melt the butter with the brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13x9x2-inch glass baking dish.
Cut six 1-inch thick slices from the center position of the bread, reserving the ends for another use; trim off the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them in slightly to fit. In a bowl, whisk together the eggs, half and half, vanilla, salt, and Grand Marnier until well combined. Pour evenly over the bread. Cover and refrigerate overnight.
The next day: Preheat the oven to 350F and bring the bread to room temperature. Bake until firm and lightly golden on top; about 40 minutes. Sprinkle with confectioners’ sugar, cut into squares, and serve. Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Creamy Oatmeal with Lots of Dried Fruit

See Slow-Cooker section

Croissants à L’Orange

Rosewood Country Inn
Bradford, New Hampshire
www.rosewoodcountryinn.com

If inns are ever really haunted, you could catch a glimpse of Mary Pickford, Jack London, Douglas Fairbanks, or the Gish sisters at the Rosewood Country Inn. Perhaps they’ll be dining on this recipe! This is a very pretty dish—the marmalade makes it glisten and the custard sets off the shape of the croissant. —Lesley Marquis, Innkeeper

Butter, for greasing the dishes
6 large croissants, cut into top and bottom halves
1 jar (18 ounces) orange marmalade
1/3 cup orange juice
5 large eggs
1 cup heavy cream
1 teaspoon pure almond extract
1 teaspoon finely grated orange zest
Orange slices, strawberries, and whipped cream, for garnish

Butter six small ovenproof dishes just large enough to hold a croissant. Place the bottom half of the croissant in the dish.
In a bowl, combine the marmalade with the orange juice and spoon 2 to 3 tablespoons over the croissant bottoms. Replace the tops.
In a mixing bowl, beat together the eggs, cream, almond extract, and orange zest. Pour about 3 tablespoons over each croissant top. Spoon 1 to 2 tablespoons of the remaining marmalade mixture over the top of each. Cover the dishes and refrigerate overnight.
The next day: Preheat the oven to 350F. Bake the croissants, uncovered, until the liquid is set, 20 to 25 minutes. Allow to rest 5 minutes before serving. Garnish each with a slice of orange, a strawberry, and a tablespoon of whipped cream. Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Decadent French Toast Soufflé

For the French toast:

Vegetable oil or nonstick vegetable oil spray
4 large or 5 medium croissants
6 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
3/4 cup maple syrup
10 large eggs
3 cups half-and-half
1 teaspoon ground cinnamon

For the sauce:

1/2 cup (1 stick) butter
1/2 cup maple syrup

For the topping:

Chopped pecans
Confectioners’ sugar
Edible flowers or berries, for garnish

For the French toast, oil or spray eight 1-cup soufflé dishes or a 9 x 12-inch glass baking dish. In a food processor, coarsely chop the croissants, then spread them evenly in the dish(es).
In a food processor, combine the cream cheese, butter, and 1/4 cup of maple syrup. Dollop heaping tablespoons in the middle of the croissant pieces.
In a large bowl, beat the eggs, the remaining 1/2 cup maple syrup, and the half-and-half. Pour over the mixture in the dish(es) and sprinkle with the cinnamon. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Uncover the French toast and bake until golden brown, 45 to 50 minutes.
For the sauce, heat the butter and maple syrup in a small saucepan, and pour over the warm soufflé.
For the topping, sprinkle with chopped pecans and confectioners’ sugar. Garnish with edible flowers or berries. Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Easy Wild Rice Quiche

Vegetable oil or nonstick vegetable oil spray 6 large eggs
1 cup cooked wild rice, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1-1/2 cups shredded sharp Cheddar cheese
1 container (2.3 ounces) Hormel or Oscar Mayor bacon pieces or 5 to 6 tablespoons finely crumbled cooked bacon
1 tablespoon dry onion flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Orange slices and mint leaves, for garnish

Oil or spray a 10-inch quiche pan and set aside. In a medium mixing bowl, beat the eggs until frothy.
Add the rice, soup, cheese, bacon bits, onion flakes, salt, and pepper. Mix only until blended; do not over-mix. Pour into a quiche pan, cover, and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the quiche, uncovered, until a knife inserted in the center comes out clean, 35 to 40 minutes. Let stand 5 to 10 minutes before serving. Garnish with the orange slices and mint leaves. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Eggs for Everybody

12 eggs
1 cup milk
1 cup grated Monterey Jack cheese
1 pound bacon, cooked and crumbled
1 bunch green onions, chopped

Preheat oven to 325°F. In a bowl, beat eggs, milk, and half the cheese. Stir in bacon and onions. Pour mixture into a greased 9×13-inch pan. Cover and cook 45-55 minutes, or until eggs are set. Immediately top with remaining cheese and serve. Makes 6 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 15.

Ellie’s Sunday Strata

For the cheese sauce:

2 tablespoons butter or margarine
2-1/2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded processed American cheese

For the strata:

Vegetable oil or nonstick vegetable oil spray
3 tablespoons butter or margarine
1 cup diced ham or Canadian bacon
1/4 cup chopped scallions
12 large eggs, beaten
1/4 pound sliced mushrooms
1/4 cup (1/2 stick) butter or margarine, melted
2-1/4 cups soft bread crumbs
Paprika, as needed

For the cheese sauce, melt the butter in a heavy saucepan over low heat. Blend in the flour and cook 1 minute. Gradually add the milk; cook over medium heat until thickened, stirring constantly. Add the salt, pepper, and cheese, stirring until the cheese melts and the mixture is smooth. Remove from the heat and set aside.
Oil or spray a 9 x 13 x 2-inch glass baking dish and set aside. Melt 3 tablespoons butter in a large skillet and sauté the ham and scallions until the ham is lightly browned and the scallions are tender. Add the eggs and cook over medium-high heat, stirring to form large, soft curds. When the eggs are set, stir in the mushrooms and cheese sauce.
Spoon the egg mixture into the baking dish. Combine the melted butter and bread crumbs in a bowl. Mixing well; spread evenly over the egg mixture. Sprinkle lightly with paprika. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F and remove the dish from the refrigerator. Uncover the dish and bake until heated thoroughly and lightly browned on top, about 30 minutes. Serves 12-15. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

English Muffin Breakfast Strata

1 (16 oz) pkg ground turkey sausage
1 (12 oz) pkg English muffins, split and buttered
1 (10 oz) block sharp Cheddar cheese, shredded
1 (8 oz) block mozzarella cheese, shredded
8 large eggs
1 1/2 cups sour cream
1 (4 oz) can chopped green chiles, drained

Cook sausage in a skillet, stirring until it crumbles and is no longer pink; drain on paper towels, and set aside.

Cut muffin halves into quarters, and arrange in an even layer in a lightly greased 13″x 9″ baking dish.

Sprinkle half each of sausage, Cheddar cheese, and mozzarella cheese evenly over muffins.

Whisk together eggs, sour cream, and chiles in a large bowl; pour evenly over sausage and cheese. Top with remaining sausage and cheeses. Cover and chill 8 hours.

Bake at 350 degrees for 40 minutes. Let stand 10 minutes before serving. Makes 8 servings.

February Bacon-Basil Quiche

Heat oven to 350°F

1 cup half-and-half or milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 pinch of paprika
1 pinch of cayenne pepper
1 tablespoon minced garlic
1/4 cup chopped fresh basil

In medium bowl or a 4-cup-glass measuring cup, mix everything EXCEPT the bacon and cheeses; set aside.

10 slices bacon, crisply cooked, crumbled
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 Pillsbury refrigerated pie crust

Layer bacon, cheeses in crust-lined plate. Pour egg mixture over top.

Bake 70 to 80 minutes or until knife inserted in center comes out clean.

Frittata with Shallots & Pancetta

This frittata is enhanced with thinly sliced shallots and bits of pancetta, an unsmoked Italian bacon that is often rubbed with spices and then cured for at least 2 months. Gruyère cheese adds richness to this egg dish, which is perfect for brunch or even a light supper.

8 oz. pancetta, diced
6 oz. shallots, peeled and thinly sliced
12 eggs
1/4 tsp. kosher salt
Freshly ground pepper, to taste
4 oz. Gruyère cheese, grated
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. olive oil, plus more for drizzling
8 oz. mixed salad greens
1 to 2 Tbs. fresh lemon juice

In a fry pan over medium-high heat, cook the pancetta until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the shallots and cook until tender but not browned, 5 to 7 minutes. Remove the pan from the heat.

In a large bowl, whisk together the eggs, salt, pepper, cheese and parsley. Stir in the pancetta and shallots.

In the deep half of a frittata pan over medium-low heat, warm the 1 Tbs. olive oil. Add the egg mixture and cook until the eggs begin to set, 8 to 10 minutes, stirring occasionally with a rubber spatula during the first 2 minutes of cooking.

Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 7 to 10 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 10 minutes before slicing.

In a bowl, toss the salad greens with the lemon juice and a drizzle of olive oil. Cut the frittata into slices and serve the salad alongside. Source: Serves 8 to 10. Williams-Sonoma Kitchen.

German Apple Pancake

4 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1/3 cup packed light brown sugar
Confectioners’ sugar
Maple syrup (optional)

In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not over mix. Set the batter aside to rest at least 20 minutes.

Position rack in center of oven and preheat the oven to 450ºF.

In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.

Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don’t be alarmed when you see the edges of the pancake puff up over the top of the pan—this is supposed to happen!

Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners’ sugar or drizzled with maple syrup, as desired. Yield: 1 extra large pancake. Source: https://www.emerils.com/127319/german-apple-pancake.

German Pancakes

Full Size:	Three-Fourths Size:	Half Size:
9-x13-x2-inch pan	7-x11-x2-inch pan	8-inch pan
6 eggs	4-1/2 eggs	3 eggs
1/2 tsp salt	1/4 plus 1/8 tsp salt	1/4 tsp salt
1 cup milk	3/4 cup milk	1/2 cup milk
1 cup flour	3/4 cup flour	1/2 cup flour
1 cube butter (1/2 cup)	3/4 cube butter (6 tbsp.)	1/2 cube butter (1/4 cup)

Pre-heat oven to 400°F. Melt butter in a 9-x13-x2-inch pan in the oven. Put eggs, salt, and milk in blender and blend well until mixture is foamy. Slowly add flour. Blend all ingredients for 1 more minute. Pour into the pan. DO NOT mix butter and batter together. Bake in oven for 20-25 minutes. Serve hot with powdered sugar. Serves 6. Source: Indian Hills Middle School cooking class.

Goat Cheese and Smoked Ham Strata (Light)

To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.

3 1/4 cups 1% low-fat milk, divided
1 (8-ounce) carton egg substitute
1 (4-ounce) package goat cheese
3/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese
8 ounces 33%-less-sodium smoked ham, coarsely chopped
2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
1/2 cup (2 ounces) shredded fontina cheese

Preheat oven to 350°.

Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.

Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.

Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.

_{Yield: 8 servings (serving size: about 1 1/2 cups). Source: Cooking Light, June 2004. CALORIES 379 (29% from fat); FAT 12.4g (sat 6.9g, mono 3.8g, poly 0.8g); IRON 3.8mg; CHOLESTEROL 43mg; CALCIUM 331mg; CARBOHYDRATE 40.2g; SODIUM 1107mg; PROTEIN 25.2g; FIBER 2.7g.}

Good Morning Casserole

6 eggs, beaten slightly
1 tsp. salt
2 cups milk
1 tsp. dry mustard
3 Tbsp. chopped green onions (opt.)
1 lb. browned & drained Jimmy Dean bulk sausage

6 slices bread, cubed in 1/2-in. pieces
1 cup shredded Cheddar cheese (or More!)

Mix eggs, spices and milk. Add meat; stir and set aside. In greased 9X13 casserole or baking dish, layer 1/2 bread cubes, meat and milk mixture, then remaining bread cubes. Sprinkle with cheese, and refrigerate at least 6-8 hours. Bake at 350°F for 40-50 minutes. (Can be made with low fat or turkey sausage and an egg substitute.) Source: Virginia McNamara.

Hash Brown Quiche

See Hot Dish Heaven, by Ann L. Burckhardt, pages 136-137

Honey-Cannaoli Breakfast Tartines

YIELD: Makes 8 tartines

3/4 cup – mascarpone cheese, softened
1 T – orange zest
1/8 tsp. – ground cinnamon
2 1/2 T – honey, plus additional for drizzling
8 (1/2″) slices – sourdough baguette, lightly toasted
1/3 cup – toasted salted pistachios, chopped, 2 T reserved
1/3 cup – mini dark chocolate chips, 2 T reserved

In a small bowl, mix together the mascarpone cheese, orange zest, cinnamon and honey until well combined. Fold in all but the reserved portion of the pistachios and mini chocolate chips.

Spread a generous 2 T of the mascarpone cheese mixture onto each of the baguette slices and sprinkle the reserved pistachios and mini chocolate chips evenly across the tartines. Drizzle with additional honey and serve immediately.

TIP: French bread may be used instead of sourdough, and ricotta may also be substituted for the mascarpone cheese.

This recipe was created by Chef Tamara Westerhold for the National Honey Board.

Mexican Breakfast Casserole

6 poblano chile peppers, about 1-1/2 pounds
1 teaspoon unsalted butter
1-1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1-1/2 cups grated pepper jack
1-1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

Butter a 9-by-13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

Preheat the oven to 350ºF. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce. Yield: 10 servings. Source: https://www.emerils.com/125360/mexican-breakfast-casserole.

Miller House Grand Marnier French Toast

The William Miller House
Richmond, Virginia

We always serve fresh fruit. In the winter, it consists of oranges and grapefruits, so we often have large quantities of citrus rind. Since we don’t want to waste the most flavorful part of the fruit, this recipe was born. The Grand Marnier was added after several trips to France and acquiring a good supply at a reasonable price! —Mike Rohde, Innkeeper

6 large eggs
3/4 cup freshly squeezed orange juice
1/3 cup Grand Marnier
1/2 cup milk
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
Pinch of salt
1-1/2 tablespoons finely grated orange zest
12 slices brioche or French bread, cut 3/4-inch thick
3 tablespoons butter, melted
Orange slices, for garnish
Confectioners’ sugar
Maple syrup or other syrup, for serving

In a large bowl, beat the eggs just until smooth. Add the orange juice, Grand Marnier, milk, sugar, vanilla, salt. and orange zest and mix well.
Place the bread slices in a 9 x 13-inch glass pan, overlapping if necessary. Pour the egg mixture over all and turn several times. Cover and refrigerate overnight.
The next day: Preheat the oven to 400°F. Lightly brush a jelly roll pan or other rimmed baking pan with the melted butter. Place the bread slices on the pan and drizzle with any egg mixture that hasn’t been soaked up by the bread. Bake until lightly browned, about 8 minutes. Turn and continue baking until browned on the other side.
Or melt the butter on a griddle or in a frying pan over medium-high heat. Place the bread slices on the griddle or in the pan and cook until lightly browned, 4 to 6 minutes. Turn and brown on the other side.
Arrange on a plate with the orange slices. Top with the confectioners’ sugar and serve with syrup. Serves 4. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

New Orleans French Toast

Here’s a scrumptious, rich morning meal with no early-morning work!

1/2 cup unsalted butter (1 stick)
1 cup firmly packed dark brown sugar
2 tablespoons light corn syrup
1 loaf challah or French bread
5 eggs
1-1/2 cups half-and-half
1 tablespoon Grand Marnier, optional
1 tablespoon vanilla (or 2 tablespoons if not using the Grand Marnier)
1/4 teaspoon salt

Now: Lightly grease a 9 x 13-inch baking dish, and set aside. Melt the butter in a small heavy saucepan over medium heat. Add the brown sugar and corn syrup. Cook, stirring frequently, until the mixture is smooth. Pour the sugar mixture into the prepared dish, and set aside.

Make six to eight 1-inch-thick slices from the center of the loaf of bread. Place the slices in one layer on top of the sugar mixture, squeezing them together, if necessary, to make them fit. Set aside.

In a medium bowl whisk together the eggs, half-and-half, Grand Marnier, if using, vanilla, and salt. Pour this mixture evenly over the bread in the baking dish. Cover and refrigerate, for at least 8 hours or up to 1 day.

Later: Remove the French toast from the refrigerator, and let it sit for 20 to 30 minutes. Preheat the oven to 350°F. Bake, uncovered, until the bread has puffed and the edges are golden, 35 to 40 minutes. Serve the hot French toast immediately with syrup on the side.

Tip: Serve this with fresh fruit and you have a terrific breakfast for guests. Serves 6 to 8. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow, pages 196-197.

Oatmeal Brown Sugar Muffins

1 cup all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
5 tablespoons butter, softened
2 large eggs
Nonstick vegetable oil spray

In a medium bowl, mix together the flour, brown sugar, oats, baking powder, and salt. In a separate bowl. combine the sour cream, butter, and eggs; mix well.
Add the wet ingredients to the dry ingredients and stir to blend. Cover and refrigerate overnight.
The next day: Preheat the oven to 375°F. Spray a 12-cup muffin pan with the nonstick spray. Bake until a toothpick inserted into the center of one muffin comes out clean, 20 to 30 minutes. Allow to cool for 10 minutes before removing from the pan. Makes 12 muffins. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Oatmeal-Chai Buttermilk Pancakes

Because the chai spices steep in milk and are then discarded, they flavor this dish more delicately than if ground spices were added to the batter. Serve with apple butter, dusted with powdered sugar, or drizzled with honey. For convenience, make the batter the night before, cover, and refrigerate.

1-1/2 cups 1% low-fat milk
12 whole cloves
8 cardamom pods, crushed
1 (3-inch) cinnamon stick, broken
1 (1-inch) piece peeled fresh ginger, coarsely chopped
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 cup low-fat buttermilk
1 tablespoon butter, melted
1-1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup all-purpose flour (about 2-1/4 ounces)
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups regular oats

Combine first 5 ingredients in a small saucepan over medium heat. Cover and cook 15 minutes. Remove from heat; stir in tea leaves, and steep 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in buttermilk; cool to room temperature. Add butter, vanilla, and eggs; stir well with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking soda, baking powder, and salt. Add flour mixture to milk mixture; stir until combined. Stir in oats. Cover and let stand 15 minutes. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

_{Nutrition Per Serving: Calories 249(24% From Fat); Fat 6.6g (Sat 2.7g, Mono 2g, Poly 0.8g); Protein 10.6g; Cholesterol 80mg; Calcium 199mg; Sodium 589mg; Fiber 2.8g; Iron 2.3mg; Carbohydrate 37.8g. Yield: 6 Servings (Serving Size: 2 Pancakes); Source: Cooking Light, March 2007.}

Old-Fashioned Rolled-Oats Oatmeal

See Slow-Cooker section

Orange Blintz Soufflé

This is a wonderful breakfast dish that is light, intriguing, and delectable.

1/4 cup butter (1/2 stick), softened
1/3 cup sugar
6 whole eggs plus 2 egg yolks
1-1/2 cups sour cream
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
2 teaspoons baking powder
1 cup cream cheese (8 ounces)
2 cups small-curd cottage cheese
2 tablespoons sugar
1 teaspoon vanilla
Zest of 1 orange

Now: Grease a 9 x 13-inch baking dish, and set aside. In a blender or food processor, combine the butter, sugar, whole eggs, sour cream, orange juice, flour, and baking powder. Pulse until just blended. Pour half the batter into the prepared baking dish. Set the remaining batter aside.

In blender or food processor, combine the cream cheese, cottage cheese, egg yolks, sugar, and vanilla. Pulse until well mixed, adding the orange zest at the end. Drop by heaping tablespoons over the batter in the baking dish to cover the batter completely. With the edge of a knife, gently smooth the top. Pour the remaining batter on top. Cover and refrigerate for 3 hours or overnight.

Later: Remove the souffle from the refrigerator, and let it sit for 20 to 30 minutes. Preheat the oven to 350°F. Bake the souffle, uncovered, for 50 to 60 minutes, until puffed and golden. Serve immediately with sour cream, syrup, or jam. Serves 6 to 8. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow, pages 199-200.

Orange-Ricotta Pancakes

Serves 4 | Prep time: 35 minutes | Total time: 35 minutes

1-3⁄4 cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup

In a medium bowl, whisk together 1-3⁄4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1⁄4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup. Source: Everyday Food, Episode 309: Easy Weekend Entertaining.

Overnight Steel-Cut Oatmeal

See Slow-Cooker section

Quick Applesauce Muffins

Muffins

2 c Bisquick
1/4 c sugar
1 tsp cinnamon
1/2 c applesauce
1/4 c milk
1 egg
2 tbsp. cooking oil

Topping:

1/4 c sugar
1/4 tsp. cinnamon
2 tbsp. butter or margarine, melted

Preheat oven to 350°F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted butter, then in sugar-cinnamon. Yield: 12 servings.

Omelet Brunch

18 eggs
1 cup sour cream
1 cup milk
1 teaspoon salt
1/4 cup chopped green onions
1 cup grated cheddar cheese

Preheat oven to 325°F. In a large bowl, beat eggs, sour cream, milk and salt. Fold in green onions. Pour mixture into a greased 9×13-inch pan. Bake 45-55 minutes, or until eggs are set. Immediately sprinkle cheese over top and cut into squares before serving. Makes 6-8 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 19.

Overnight French Toast

1/4 cup butter or margarine, softened
12 slices French bread (3/4 inch each)
6 eggs, slightly beaten
1-1/2 cups 2% milk
1/4 cup granulated sugar
2 Tbsp. Aunt Jemima® Syrup
1 Tbsp. vanilla extract

Walnut syrup:

2 cups Aunt Jemima® Syrup
1 cup walnuts, chopped, toasted*
1/4 cup confectioners’ sugar

To prepare French toast, spread butter over bottom of 9″ x 13″ baking pan. Arrange bread slices in pan, side by side. Do not overlap.

Combine eggs, milk, sugar, syrup and vanilla extract in medium bowl with wire whisk until well blended; pour evenly over bread.

Turn bread slices over to coat. Cover with plastic wrap and refrigerate overnight.

The next day, preheat oven to 450° F. Remove plastic wrap. Bake 13-15 minutes or until light golden brown.

To prepare walnut syrup, combine syrup and walnuts in medium saucepan. Bring to a boil over medium heat; reduce heat to low and simmer 8-10 minutes.

To serve French toast, arrange 2 slices on a plate; sprinkle with confectioners’ sugar. Top with warm walnut syrup.

To toast walnuts, preheat oven to 350° F. Spread walnuts in a single layer on baking sheet. Bake for 7-9 minutes.

_{Recipe Yield: 6 servings. Serving Size: 2 slices. Nutrition Information: Calories: 810, Calories from Fat: 250, Total Fat: 28g, Saturated Fat: 8g, Cholesterol: 240mg, Sodium: 640mg, Total Carbohydrates: 123g, Dietary Fiber: 3g, Sugars: 61g, Protein: 18g.}

Pain Perdu (French Toast)

1 recipe Cream Cheese Filling (see recipe below)
1 (8-ounce) French bread baguette
1 (5-ounce can) (2/3 cup) evaporated milk
1/3 cup milk
1/4 cup butter or margarine
3 slightly beaten eggs
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons cooking oil
Maple-flavored or fruit-flavored syrup

Prepare Cream Cheese Filling; set aside. Cut bread into 3/4-inch-thick slices; set aside. In small saucepan heat evaporated milk, milk, and butter or margarine just until butter melts. In medium bowl combine eggs, sugar, vanilla, and warm milk mixture; pour into a shallow baking dish. Place bread slices in egg mixture, turning to coat both sides. Let stand about 5 minutes to thoroughly soak bread.
In large skillet heat oil over medium heat. Add several bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil if necessary. Working with half of the slices of toast, spread about 1 heaping tablespoon of Cream Cheese Filling on each slice; top with remaining slices. Serve with desired syrup. Makes 9 servings.

Cream Cheese Filling: In food processor bowl or mixing bowl combine one 8-ounce package cream cheese, softened; one-fourth of an 8-ounce container frozen whipped dessert topping, thawed; 2 tablespoons sugar; and 2 tablespoons dairy sour cream. Cover and process or beat until smooth.

Make-Ahead Tip: Prepare and cook bread slices as directed above. Place the cooked slices of toast on a baking sheet and freeze just until firm. Place in freezer container, seal, label, and freeze for up to 3 months. To reheat, place frozen slices in a single layer on an ungreased baking sheet. Bake, uncovered, in a 400°F F oven for 10 to 12 minutes or until heated through. Meanwhile, prepare Cream Cheese Filling. Fill and serve as directed. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Potato Hot Dish

3/4 cup minced onion
2 teaspoons butter
4 cups cooked potatoes, peeled and diced (two 15-oz. cans sliced or whole potatoes can be used)
8 slices bacon, cooked and diced
1 cup diced American process cheese, such as Velveeta (4 ounces)
1/4 cup thin-sliced, pimento-stuffed green olives
1/4 cup mayonnaise
1/4 cup reduced-fat sour cream

Preheat oven to 350°F. Cook onion in a small bowl in the microwave or in a small skillet on the stove. Combine onion, potatoes, bacon, cheese, olives, and mayonnaise in mixing bowl, stirring until potatoes are well coated with mayonnaise. Turn mixture into an 8-inch square baking dish. Bake 35-45 minutes, until bubbly. You can prepare the night before, then cover and refrigerate until morning; may need to bake a few minutes longer. If you double the recipe, cook in a 9-by-13-inch pan. Also works well at potlucks. Yield: 6 servings. Source: Hot Dish Heaven, by Ann L. Burckhardt, pages 144-145.

Sage Buttermilk Biscuits with Sausage and Cheddar

Active time: 50 min | Start to finish: 1-1/4 hr

2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
1/4 cup grated sharp Cheddar (2 oz)
3/4 cup well-shaken buttermilk plus additional for brushing
3/4 lb bulk fresh pork sausage
16 thin slices sharp Cheddar (8 oz)

Make biscuits: Preheat oven to 450°F. Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese, then buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat dough into an 8- by 4-inch rectangle and cut into 8 (2-inch) squares.

Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to a rack to cool 10 minutes.

Cook sausage while biscuits bake: Cut sausage crosswise into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2 batches in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes per batch. Transfer to paper towels to drain.

Make sandwiches: Split biscuits, then make sandwiches, each with 1 biscuit, 1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches on baking sheet in middle of oven until cheese is melted, about 10 minutes. Serves 8. Source: Gourmet Magazine, February 2000.

Salmon-Dill Cheesecake

1-1/2 cups finely crushed crispy rye or sesame crackers
6 tablespoons butter or margarine, melted
2 tablespoons grated Parmesan cheese
1 (8-ounce) package cream cheese, softened
2 eggs
1/2 of an 8-ounce tub cream cheese with salmon or plain tub cream cheese
1 tablespoon white wine vinegar or lemon juice
1 8-ounce carton dairy sour cream
4-ounces dry-smoked salmon, skin and bones removed, and flaked
1 tablespoon snipped fresh dill
Dill sprigs (optional)

For crust, combine crushed crackers, melted butter or margarine, and Parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the sides of a 9-inch spring form pan. Set pan aside.
For filling, beat softened cream cheese in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just until combined. Stir in sour cream, smoked salmon, and snipped dill.
Pour into crust-lined spring form pan. Place the spring form pan on a shallow baking pan on the oven rack. Bake in a 350F oven for 30 to 35 minutes or until center appears nearly set when shaken.
Remove spring form pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the spring form pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer servings.

Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool, then cover and chill. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Sausage and Egg Strudels

Elegant, crisp phyllo dough encases a deliciously creamy scrambled egg, sausage, and Swiss cheese mixture to give you a beautiful brunchtime entree. Phyllo is not difficult to work with, but you need to keep it covered, or else it will dry out. Make sure to brush it liberally with butter and sprinkle bread crumbs between the layers to absorb the liquid in the filling so that the pastry doesn’t get soggy.

Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1-1/2 cups whole or 2 percent milk
1/2 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Pinch of cayenne pepper
Pinch of ground nutmeg

Filling

3/4 pound bulk pork sausage (Jimmy Dean)
8 large eggs
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
Phyllo
1 cup (2 sticks) unsalted butter, clarified
1/2 cup plain dry bread crumbs

To make the sauce, in a medium-size saucepan, melt the butter over medium heat, then add the flour, whisking until smooth. Cook until white bubbles begin to form on the top. Cook for another minute, then gradually add the milk, whisking until smooth and the sauce begins to boil. Remove from the heat and stir in the two cheeses, salt, cayenne, and nutmeg. Set aside in a large bowl or storage container to cool.
To make the filling, in a 10-inch skillet, cook the sausage, breaking it up with a fork, until it is no longer pink. Drain the sausage in a colander.
In a large bowl, beat together the eggs, thyme, and pepper until blended. Add the sausage.
Melt the butter in a 10-inch skillet over medium-high heat, then add the egg mixture and cook, stirring with a fork, until just set but still moist. Add the eggs and parsley to the cheese sauce. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.
Remove the phyllo from the package, unroll, and place on a clean kitchen towel. Cover with another kitchen towel to keep it from drying out.
Line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner. Arrange a phyllo sheet on a clean work surface, keeping the others covered. Liberally brush the phyllo with clarified butter and sprinkle with some of the bread crumbs. Fold the sheet in half lengthwise. Brush the surface with butter and sprinkle with crumbs. Spoon 1/3 cup of the filling 1 inch in from a short end of the pastry sheet. Fold the edge of the pastry over the filling and brush with butter. Fold the sides of the pastry in toward the middle and brush with butter and sprinkle with crumbs. Starting at the end with the filling, fold the dough over the filling, then turn in the sides toward the middle, and roll up to form a package shaped more or less like an egg roll. Brush the top and bottom with butter and arrange on the prepared sheet. Repeat to make 12 packages. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 6 weeks; once the packages are frozen, they can be transferred to zipper-top plastic bags or storage containers, layers separated by plastic or waxed paper.
Preheat the oven to 375°F. Bake until puffed and golden, about 15 minutes. Frozen phyllo packets can go straight from the freezer into the oven, but will take a little longer to bake, 20 to 30 minutes. Let cool for 5 minutes before serving.

Diva Variations:
• Substitute turkey sausage for the pork sausage.
• Substitute 1-1/2 cups flaked cooked salmon for the sausage.
• Substitute one 16-ounce package frozen chopped spinach, defrosted and squeezed dry, for the sausage.
• Substitute 1-1/2 cups diced smoked turkey for the sausage.

Another Diva Variation: If you would prefer to make 2 large rolls, rather than individual servings, line a baking sheet with a piece of parchment or foil that is twice the length of the baking sheet, letting the excess overlap evenly on either side. Arrange 1 sheet of phyllo, brush with clarified butter, and sprinkle with bread crumbs. Repeat with 4 more sheets of phyllo. Center half of the egg mixture lengthwise down the center of the phyllo (it should be 3 to 3-l/2 inches wide), fold the short top and bottom ends onto the eggs, then fold in the sides to seal, and brush all the phyllo with butter. Repeat with 5 more layers of phyllo and the other half of the egg mixture to make another roll. Refrigerate until the rolls are firmed up, about 2 hours, then carefully turn the rolls seam side down, using the foil to help you roll. Diva Do-Ahead: Wrap the rolls and refrigerate for up to 2 days, or freeze for up to 6 weeks, defrosting before proceeding. Bake the rolls for 20 to 25 minutes, until they are golden brown. Remove from the oven, allow them to rest for 5 to 10 minutes, then slice into 1-1/2-inch slices with a serrated knife. Use a long, wide spatula to transfer the slices to your serving platter or individual plates. Serves 12. Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips, 2006. Pages 57-59.

Sausage-Hash Brown Breakfast Bake

3-1/2 cups frozen shredded hash browns
1 pound sausage, browned and drained
1 cup grated cheddar cheese
6 eggs, beaten
3/4 cup milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper

Spread hash browns into bottom of a greased 9×13-inch pan. Sprinkle cooked sausage and cheese over top. In a bowl, combine eggs, milk, dry mustard, salt and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 20 minutes before baking and preheat oven to 350°F. Cover and bake 30 minutes. Uncover and bake 5-8 minutes more, or until center is set. Makes 6-8 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 17.

Sausage-Peach Puff Pancake

1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter or margarine

Filling:
8 to 10 pork sausage links, halved
1 can (16 ounces) sliced peaches, drained
1/3 cup pancake syrup
Dash ground nutmeg

In a mixing bowl, combine the flour, sugar and salt. Whisk in eggs and milk until smooth. Place the butter in a 9-in. pie plate. Heat at 400° for 2-3 minutes or until melted. Pour batter into hot plate. Bake for 10-15 minutes or until edges are golden brown.
Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately. Yield: 4-6 servings. Source: https://www.tasteofhome.com/recipes/sausage-peach-puff-pancake/.

Schoolhouse Creek Breakfast Rolls

For the dough:

1/4 cup warm water
1 teaspoon sugar
1 package (1/4 ounce) active dry yeast
1 cup half and half
1 cup butter, softened, plus additional for greasing the bowl
5 large egg yolks
3 cups sifted all-purpose flour

For the filing:

1/4 teaspoon salt
1/4 cup sugar
1 cup chopped almond slices
2 ounces almond paste, grated

For the dough, combine the warm water, sugar, and yeast in a small bowl. Set aside until foamy.
Place the half-and-half in a small saucepan over medium heat just until scalded (steaming, not bubbling). Let cool to lukewarm. Combine with the yeast mixture.
Using an electric mixer with a paddle attachment, in a mixing bowl, cream 1 cup butter until light and fluffy. Add the egg yolks, one at a time, and combine well after each addition. Alternately add the flour and yeast mixture to the creamed butter. Change to a dough hook and combine until the mixture comes away from the side of the mixer bowl. Grease a bowl with butter and add the dough, turning the dough to coat with the butter. Cover and chill overnight.
The next day: For the filling, mix the salt, sugar, chopped almonds, and almond paste in a small bowl. Place half the nut mixture on a lightly floured cutting board. Divide the dough in half and roll out to Vs-inch thickness on top of the nut mixture, pressing in the nuts well. Place a sheet of parchment paper over the dough and turn over so the nuts are on top. Roll as for a jelly roll.
Line a baking sheet with parchment paper. Cut the rolled dough into V2-inch slices and place on the parchment-lined pan, leaving 1 inch of space between the rolls. Repeat the rolling process with the rest of the dough. Let rise until puffy, about 1 hour.
Preheat the oven to 350°F. Bake the rolls until lightly browned, about 20 minutes. Remove from the parchment and cool on a wire rack. Serves 8-10. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Scrambled Egg and Ham Pizza

1 tube (13.8 ounces) refrigerated pizza crust dough
8 eggs
2 tablespoons milk
salt and pepper to taste
1-1/2 cups diced fully cooked ham
1 cup grated cheddar cheese

Preheat oven to 400°F. Spread pizza crust dough along bottom and halfway up the sides of a greased 9-by-13-inch pan. Bake 8 minutes. In a frying pan, scramble and cook eggs and milk until firm but not dry. Season with salt and pepper. Spread scrambled eggs over hot crust. Place ham and cheese evenly over eggs. Bake 8-12 minutes, or until crust is golden brown and cheese is melted. Makes 6-8 servings. Source: 101 Things To Do With a Casserole, by Stephanie Ashcraft and Janet Eyring, page 15.

Southwestern Egg Puffs

Nonstick vegetable oil spray
5 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup (8 ounces) nonfat cottage cheese
1/4 cup (1/2 stick) butter or margarine, melted
1 can (4 ounces) chopped green chilies, drained

Spray a 9-inch glass pie plate with the nonstick spray and set aside. In a large bowl, beat the eggs until smooth. Add the flour, baking powder, and salt and mix well. The batter will appear lumpy.
Stir in the cheeses, melted butter, and green chilies and mix thoroughly. Pour into the prepared pie plate. Cover and refrigerate overnight.
The next day: Take the pie plate out of the refrigerator 20 minutes prior to putting in the oven. Preheat the oven to 350°F. Bake until the top just starts to turn golden brown, 35 to 40 minutes. Allow to set about 5 minutes before serving. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Southwest Egg Puff

Full Size:	Half Size:
10 eggs	5 eggs
1/2 cup all-purpose flour	1/4 cup all-purpose flour
1 teaspoon baking powder	1/2 teaspoon baking powder
dash of salt	dash of salt
1/2 cup butter, melted	1/4 cup butter, melted
4-ounce can mild green chilies, chopped	2-ounce can mild green chilies, chopped
12-ounce carton of cottage cheese (1-1/2 c.)	6-ounce carton of cottage cheese (3/4 c.)
1 pound Monterey Jack cheese, shredded (4 c.)	1/2 lb. Monterey Jack cheese, shredded (2 c.)
sour cream and salsa for topping	sour cream and salsa for topping

Preheat oven to 350°F. Grease a large casserole (9-by-13-inches or 10-inch square). In a large bowl, beat eggs until lemon colored and fluffy. Fold in the flour, baking powder, salt, melted butter, chilies, and both cheeses. Pour the egg-cheese mixture into prepared casserole. Bake 35 to 50 minutes or until set. Let stand about 10 minutes before serving. Variation: You can add a cup or so of diced cooked chicken or turkey to the cheese mixture. Size adjustment: For a smaller family, halve the recipe and bake the puff in a 1-1/2- quart baking dish. Yield: Six servings. Source: Hot Dish Heaven, by Ann L. Burckhardt, pages 140-14

Southwest Strata

Nonstick vegetable oil spray
3 flour tortillas (12 inches each)
1 cup retried beans
6 mushrooms, sliced
1 pound ground chorizo or Italian or turkey sausage, cooked and crumbled
2 scallions, chopped
2 cups chopped dry fresh spinach
6 large eggs
1/2 cup whole milk
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
Chopped cilantro, for garnish
1 cup sour cream
1/2 cup mild salsa

Thoroughly coat the bottom of a 9 x 13-inch glass baking dish with the nonstick spray. Cut one tortilla in half. Place the 2 whole tortillas on either end and each of the halves of the third tortilla in the middle, putting the curved side in the middle of the dish, to cover the bottom of the dish.
Spoon the beans on the tortillas and top with the mushrooms, sausage, scallions, and spinach. Beat the eggs with the milk in a large mixing bowl and pour over all. Sprinkle the Cheddar and mozzarella cheeses over the entire pan. Cover and refrigerate overnight.
The next day: Preheat the oven to 350F. Bake the strata, uncovered, until lightly browned, about 45 minutes. (If the strata is browning too quickly, cover it with foil.)
To serve, sprinkle the strata with cilantro. In a small bowl, mix together the sour cream and salsa to pass separately at the table. Serves 10-12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Special Occasion Cheese Blintz Casserole

Historic Statesboro Inn and Restaurant
Statesboro, Georgia
www.statesboroinn.com

This is a two-step process where you prepare a batter and a filling. Since both the batter and the filling are very liquid, it is best to use a shield on your mixer. To make a low-fat, low-sugar alternative, use low-fat sour cream, cream cheese, and cottage cheese. The equivalent amount of sugar substitute may be used instead of sugar. This filling is also great rolled into fluffy crepes and topped with reduced-sugar fruit topping.

FOR THE BATTER
Vegetable oil or nonstick vegetable oil spray
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) butter, softened
1/2 cup sugar
6 large eggs
1/2 cup orange juice
1-1/2 cups sour cream

FOR THE FILLING
8 ounces cream cheese, cut into 1-inch cubes
2 cups small-curd cottage cheese
2 tablespoons sugar
2 large eggs
1 teaspoon extract of your choice (see recipe)

FOR SERVING
Fresh berries or pitted or sliced fruit

For the batter, oil or spray a 9 x 13-inch glass baking pan. Sift the flour with the baking powder and set aside. In the bowl of an electric mixer, combine the butter, sugar, eggs, and orange juice. Add the flour mixture alternately with the sour cream, mixing well after each addition. Pour half of this over the bottom of the pan and set the other half aside while you make the filling.
For the filling, combine the cream cheese with the cottage cheese in the bowl of a mixer. Mix to blend. Add the sugar, eggs, and extract. (The type of extract may vary depending on the kind of fruit topping you use. Try vanilla extract with blueberry and strawberry almond with cherry or peach.) Mix until well blended.
Using a ladle, pour the filling evenly over the Bundt batter. Use a spatula to spread the filling out to the corners. Top the filling with the remaining blintz, batter. Cover the casserole with foil and refrigerate overnight.
The next day: Bring the covered casserole to room temperature. Preheat the oven to 350F. Bake, covered, until the casserole is puffy but firm, 50 to 60 minutes, removing the foil for the last 10 minutes of baking. Serve with the fresh fruit topping of your choice. Blueberries, pitted cherries, strawberries, and sliced peaches are all great. Serves 8-10. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Spiced Pear French Toast

You can substitute 1/4 to 1/2 cup brown sugar instead of the granulated sugar, cinnamon, and maple syrup. Also try adding sliced fresh strawberries for color in with the pears. It’s delicious both ways. Garnish with pineapple and kiwi.

For the French toast:
Vegetable oil or nonstick vegetable oil spray 1 medium loaf cinnamon raisin bread, crusts removed
6 large eggs
1/2 cup sugar
2-1/2 cups milk
1-1/2 teaspoons pure vanilla extract

For the spiced pears:
2 tablespoons butter
2 firm ripe Anjou pears, cored and cut into chunks
1 teaspoon sugar
1/2 teaspoon ground cinnamon
Dash of grated nutmeg
1/4 cup maple syrup, plus additional for serving

For the French toast, oil or spray the sides and bottom of a 9 x 13-inch baking pan. Tear the bread into small pieces and scatter in the pan evenly.
In a small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly and press down with a spoon to make sure all the bread is submerged. Cover with foil, gently pressing down so the foil is right on the surface of the bread. Cover and refrigerate overnight.
The next day: Keeping the foil on the baking pan, slide the pan into a cold oven. Turn the oven to 350°F After 25 minutes, remove the foil. Continue baking until the toast is puffed and golden, about 20 minutes. While the French toast is baking, prepare the spiced pears.
For the spiced pears, melt the butter in a nonstick frying pan over medium-high heat, then add the pears. Stir until the pears are well coated with butter, then sprinkle with the sugar, cinnamon, and nutmeg. Continue to cook until the pears begin to soften, about 3 minutes. Pour in 1/4 cup maple syrup and cook until bubbly. Remove from the heat.
To serve, slice the French toast into 6 or 8 servings and top with the spiced pears. Serve with additional maple syrup, if desired. Serves 6-8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Steel-Cut Oatmeal with Raisins

See Slow-Cooker section

Strata with Cipollini Onions & Arugula

This breakfast casserole gets a flavor boost from cipollini onions, an Italian variety that is exceptionally sweet. The strata needs to be refrigerated for at least 1 hour before baking, so plan accordingly.

1-1/2 Tbs. olive oil
4 oz. arugula
8 oz. cipollini onions, cut into 1/8-inch slices
3 garlic cloves, minced
8 eggs
2-1/2 cups half-and-half
3 oz. Asiago cheese, shredded
2 tsp. salt
1 tsp. freshly ground pepper
4 oz. French bread, crusts removed, cut into 1/2-inch cubes and dried overnight or toasted in oven

In a sauté pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander.

In the same sauté pan over medium heat, warm the remaining 1 Tbs. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat.

In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 350ºF.

Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. Serves 8 to 10. Source: https://www.williams-sonoma.com/recipe/strata-with-cipollini-onions-and-arugula.html.

Sweet Corn, Spinach, and Bacon Breakfast Tortes

Each savory little torte is cooked in a ring of bacon, forming the base for an individual breakfast cake. Corn, spinach, and egg make a delicious contrast to the crisp bacon, and, best of all, you can bake this entree ahead of time and then reheat it before serving.

12 strips thick-cut bacon
1 tablespoon unsalted butter
4 scallions (white and some tender green parts), chopped
One (16-ounce) package frozen white corn, defrosted
One (16-ounce) package frozen spinach, defrosted and squeezed dry
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large eggs
1 cup whole or 2 percent milk
3 cups frozen shredded hash brown potatoes, defrosted
2 cups shredded sharp white cheddar cheese

Preheat the oven to 400°F. Arrange bacon on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking liner. Cook the bacon for about 10 minutes, until it has rendered its fat and is beginning to turn golden, but is still not crisp. Remove from the oven and drain on paper towels. Diva Do-Ahead: At this point, you can refrigerate for up to 2 days.
In a medium-size sauté pan, melt the butter and sauté the scallions for 1 minute. Add the corn, spinach, salt, pepper, and nutmeg, sautéing until the mixture is dry. Set the mixture aside to cool. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Drain off any excess liquid before proceeding.
Reduce the oven temperature to 350°F. Coat the inside of 12 muffin cups with nonstick cooking spray and line the sides of each cup with a strip of the bacon.
In a large mixing bowl, whisk together the eggs and milk. Add the hash browns, cheese, and the corn mixture, stirring to blend. Scoop 1/2 cup of the mixture into each muffin cup and bake for 20 to 25 minutes, until the mixture is puffed, golden, and set. Remove from the oven and allow to rest for 10 minutes before serving. Serve warm or at room temperature. Diva Do-Ahead: At this point, you can cool and refrigerate for up to 2 days or freeze for 1 month. Defrost before proceeding and then reheat on a cookie sheet in a 350°F oven, covered loosely with aluminum foil, for 10 minutes. Makes 12 tortes. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 273.

Sweet Potato Pancakes

If you don’t have leftover sweet potatoes, canned will do.

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 cup cooked, peeled, and mashed sweet potato
2 large eggs
1/2 cup unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
Canola oil

In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potato, eggs, butter, and vanilla. Add dry ingredients into the wet ingredients and mix until batter is just blended. Do not over mix.

Preheat oven to 200 degrees F. Lightly coat a griddle or large saute pan with canola oil and preheat over medium heat. (The surface is properly heated when a few drops of cold water flicked onto it jump and sputter; if the water just sits and slowly boils, the surface is not hot enough, and if it steams away immediately, it is too hot.) Ladle 1/4 cup batter per pancake. When bubbles appear, flip pancakes and cook until golden brown, about 3 to 5 minutes per side. Keep cooked pancakes warmed on an ovenproof plate, loosely covered with foil, in a preheated oven while you make the whole batch. Makes about 18 to 22 pancakes and serves 6 to 8. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Tucson Strata

This delicious egg dish can be the centerpiece of a brunch or a side dish for a more elaborate meal.

3 tablespoons butter, softened
6 slices bread, crusts removed
4 cups grated cheddar-jack cheese (or use cheddar or Monterey Jack cheese, or a combination)
Two 4-ounce cans diced green chiles
6 eggs
2 cups milk
1 teaspoon salt
2 teaspoons paprika
1 teaspoon dried (crumbled) oregano
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard

Now: Spread, the butter on one side of each slice of bread. Arrange the slices, butter side down, in a 9 x 13-inch baking dish. Sprinkle the cheese evenly over bread. Layer the chiles evenly on top.

In a medium bowl, beat the eggs, milk, salt, paprika, oregano, garlic powder, and dry mustard with a whisk until well blended. Pour the egg mixture over the casserole. Cover and refrigerate overnight, or for at least 4 hours.

Later: Preheat the oven to 325°F. Bake the casserole, uncovered, for about 50 minutes, until the top is lightly browned. Warm the salsa in a small saucepan over medium heat for about 5 minutes. Let the casserole stand for 10 minutes before serving with the warmed salsa on the side. Serves 8 to 10. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow, pages 195-196.

Twin Oaks Sticky Buns

Vegetable oil or nonstick vegetable oil spray
1/2 to 1/4 cup pecans, as desired
18 frozen unbaked white dinner rolls (available in bags in the supermarket freezer)
1 box (3.8 ounces) butterscotch cook and serve pudding and pie filling
1/4 cup brown sugar 1/2 cup (1 stick) butter, melted

Oil or spray a bundt pan. Sprinkle the pecans in the bottom of the pan. Arrange the frozen rolls on top of the pecans.
Sprinkle the butterscotch pudding and brown sugar over the rolls. Pour the melted butter over all. Cover and place in a cold oven overnight or up to 12 hours.
The next day: Remove the rolls before preheating the oven to 350°F. Bake the rolls, uncovered, until risen and golden brown, 15 to 20 minutes. Invert onto a plate immediately after removing from the oven. Let cool slightly; serve warm. Serves 18. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Virginia Ham Tarts

Ham traditionally graces our Easter tables, often glazed with honey and brown sugar, studded with cloves, and garnished with pineapple or apple rings. These tarts are perfect for using up leftover ham.

Vegetable oil or nonstick vegetable oil spray
4 large sheets phyllo dough
4 tablespoons butter, melted
1 cup finely chopped Virginia ham
1 cup sharp cheese
3/4 cup shredded tart apple
1/4 cup finely crushed Ritz cracker crumbs

Uses 4 miniature muffin tins (12 compartments each). Oil or spray 48 miniature tart or muffin cups and set aside. Lay one sheet of phyllo on a large cutting board and brush generously with melted butter. Repeat with the second and third sheets, stacking the sheets as you go. Top with a fourth sheet, leaving it unbuttered.
Cut the layered phyllo into 48 layered 3-1/2 to 4-inch squares. Press into the tart or muffin tins.
In a medium mixing bowl, combine the ham, cheese, apple, and cracker crumbs; mix well. Press about 1 tablespoon of the mixture into each phyllo shell. Wrap and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the tarts, uncovered, until golden brown, about 20 minutes. Serve warm. Makes 48 miniature tarts. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Volcanic Apple-Cinnamon Pancake

This dramatic pancake rises high in your oven, with a molten base of caramelized cinnamon sugar, butter, and apples. When it comes to the table, the smell of the apples and cinnamon permeates the room, making it a real show stopper! Although it must be cooked and then eaten immediately, you can prepare the components ahead and keep them in the refrigerator for up to two days. Just preheat your oven, and you are on your way to breakfast nirvana.

6 tablespoons unsalted butter
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 Granny Smith apples, peeled, cored, and sliced 1/2 inch thick
3 eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt

Cinnamon sugar for garnish: Combine 1 cup sugar with 1 to 2 teaspoons ground cinnamon, reserving any left over for another use

Preheat the oven to 450°F. In a 10-inch ovenproof skillet over medium heat, melt the butter, and add the light brown sugar, granulated sugar, and cinnamon, stirring until the sugars melt and the mixture begins to bubble. Add the apples and cook for 7 to 8 minutes, until they caramelize. Diva Do-Ahead: At this point, you can cool the apples and refrigerate for up to 4 days. Reheat the skillet and the apples until they are bubbling hot before proceeding.
In a blender, combine the eggs, milk, flour, and salt, blending until the mixture is frothy. Diva Do-Ahead: At this point, you can refrigerate the blender container for up to 2 days. Remove from the refrigerator and blend again for 45 seconds before proceeding.
Pour the cold batter over the apples, and bake for 20 to 25 minutes, until the pancake is puffed and golden. Remove from the oven, invert onto a serving plate, and cut into wedges. Serve immediately, garnished with cinnamon sugar. Serves 6. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 272.

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