These Are Some of My Favorite Brunch Recipes

Serves 4 - 6

What you need

     This is a wonderful, super-easy weekend breakfast for the whole family, and an even better addition to you're brunch buffet since it can be sliced into  squares and eaten at room temperature.  Enjoy, and thanks to The Italian Kitchen at www.theitaliankitchen.org.  

6 eggs

1/4 cup whole milk 

2-3 large Russet potatoes, boiled, peeled and cubed 

1 Tablespoon olive oil 

8 slices bacon, fried, crumbled and reserved

6 baby red and orange tomatoes, cut in halves

olive oil 

salt and pepper

1 cup grated cheddar cheese


POTATO & EGGS OMELET W/ BACON

How to

Preheat oven to 450 degrees F.

Precook the bacon strips in a frying pan, and set aside.

We are also using potatoes that have been boiled, peeled and cubed ahead of time.

In a mixing bowl, beat the eggs with 1/4 cup milk.

In a medium, oven-proof frying pan, re-heat the potato cubes in the olive oil over medium heat, cooking about 3-5 minutes. Add the tomato halves and slightly heat.

Pour the egg and milk mixture over the potatoes and cook over until eggs are just almost cooked, then add bacon.

Remove frying pan from stovetop and sprinkle with grated cheese, and place frying pan into the preheated oven on broil for 5 minutes to set top - watching carefully!

For A Variation: You may add any variation of vegetables or meats that you want, such as mushrooms, onions, sausage, etc. Sauté them just before you add the potatoes, then proceed as directed.  Enjoy. 

Serves 6

What you need
   This recipe was given to me by one very special person who has been working hard to control portion sizes and has successfully come up with some tasty treats.  I happen to think this easy to prepare recipe is brilliant, delicious, and would be to make in advance for breakfast on the go, or double the recipe and make a dozen for a breakfast buffet.  Thank you Rebekah!!

4 Eggs
1/2 c. Greek Yogurt
1/2 c. Parmesan Cheese
1/2 c. Cheddar Cheese
1 can of Peas & Carrots, well drained (or frozen if you prefer)
1 tbsp dried or a handful fresh basil, chopped

Healthy Egg & Cheese Muffins

How to
   In a medium bowl wisk together Eggs, Yogurt, Parmesan & Cheddar Cheese and Basil.  Spray a 1/2 c. muffin tin with cooking oil, and distribute the Peas & Carrots evenly between six cups.  Pour the Egg mixture over the vegetables. 
   Bake at 355 degrees for 25 - 35 minutes.  Done.  
   Serve immediately, or refrigerate for a handy breakfast treat "to-go."
 

**Photo & Recipe by Rebekah Newcomb

Serves 4

What you need
   I love the idea of a breakfast that takes very little prep time, but results in something that looks like it took all morning to pepare.  The simple recipe adapted from Rachael Ray fits the bill.  And, of course, its delicious and adaptable to your own taste!

8 slices of thinly sliced ham (or smoked turkey)
8 eggs
your choice of finely chopped vegetables (I like mushroom & onion)
Coursely grated Gruyere or Swiss cheese

Baked Ham & Egg Cups

How to
Pre-heat oven to 350 degrees
Spray 8 cups of a muffin tin with Pam
Place a slice of ham in each section.  (yes, you can make 12)
Spoon the finely chopped vegetables in the bottom of each cup and crack an egg on top of the veggies.
Sprinkle with a bit of coursely grated cheese and bake at 350 degrees for about 15 minutes or until the eggs are done to your liking


(Serving size: 2 per person, with toast, or your favorite breakfast bread)

Serves 4

What you need
   This dish, and the Frittata recipe below are wonderful treats for a sunday brunch with the family.  They're both one pan dishes, easy to put together, and absolutely delicious.

3 russet or Yukon gold potatoes
   (or about 2 c. frozen O'brien potatoes, defrosted. )
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
       (we use the lower fat turkey kielbasa, or leftover ham)
1 large sweet onion, chopped
1/2 teaspoon caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced

SKILLET HASH AND EGGS

How to
   Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
   Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
   Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
   Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes.    
   Season with salt and pepper and top with the parsley and scallions, and serve.

Serves 6 - 8

What you need
8 large eggs
1/4 cup milk
1/3 cup grated parmesan cheese
2 medium tomatoes, chopped
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch scallions, sliced
1/2 small head radicchio, coarsely chopped (about 4 cups)
Pinch of sugar
1/2 cup ricotta cheese (preferably fresh)

RICOTTA FRITTATA & TOMATO SALAD

How to
   Position a rack 4 to 6 inches from the broiler and preheat the broiler. 
   Whisk the eggs, milk and cheese in a large bowl.
    In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
   Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
   Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. 
   Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes.
    Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad

Serves 4

What you need
 Light cooking doesn't mean we exclude Breakfast, as these wonderful Breakfast Sundaes adapted from "A Taste of Home" will show you. Kids of all ages will love the layers of creamy yogurt, crunchy granola, banana slices and mandarin oranges in this dish. It sweetens the morning meal but also serves as a healthful dessert or after-school snack.

  • 2 cups (16 oz) fat-free raspberry yogurt or flavored yogurt of your choice
  • 1 cup reduced-fat granola cereal (if you don't like granola, feel free to substitute any crunchy cereal - we like honey bunches of oats**)
  • 2 medium firm bananas, sliced
  • 1 can (15 oz) mandarin oranges, drained
  • Breakfast Sundaes

    How to

    Really, this is too easy to prepare and such an eye pleasing healthy treat, you just have to try it!
    In four parfait glasses or bowls, layer 2 tablespoons each of yogurt, granola, bananas and oranges. Repeat layers. Serve immediately. Yield: 4 servings.

    as per "A Taste of Home", each serving is 266 calories. changing the cereal will also change the calorie count.

    Serves 14

    What you need
       I know, maybe this should be in the Grilling section, but its breakfast or brunch isn't it?  It could be a dessert too.  Well, lets keep it here for a while and see if anyone finds it...  Because if the words "grilled banana bread French toast" don't get you going, how about "maple bacon butter"? This recipe comes from chef Brooke Williamson of The Tripel in Los Angeles, along with "O" Magazine.

    Banana bread:
    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 2 eggs
    • 4 Tbsp. sour cream
    • 1 1/2 cups flour
    • 1 tsp. baking soda
    • 1 tsp. vanilla bean paste or vanilla extract
    • 2 cups (3-4) ripe bananas, mashed
    Bacon butter:
    • 1/2 cup (1 stick) butter, cut into cubes
    • 1/4 cup pure maple syrup
    • 6 slices very crispy cooked bacon

    Grilled Banana Bread

    How to
    Make bacon butter: Place all ingredients in a food processor and process until smooth.

    Make banana bread: Preheat oven to 350°. Grease and lightly sugar a 9" x 5" loaf pan.
       Beat together butter and sugar. Add eggs. Mix well. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well. Pour into prepared loaf pan. Bake 45—55 minutes, or until toothpick in center comes out clean.
       Cool on rack, and wrap in plastic wrap overnight in the fridge.
       The next day, cut the loaf into 14 slices, each about 5/8" thick. Place the chilled onto a lightly greased grill (if your grill tends to stick, lightly butter both sides of the bread), turning them over and taking them off when both sides are slightly toasted and charred.
       Spread with bacon butter and serve.

    Serves 1

    What you need
       Here's one more really healthy breakfast idea before we get to the ones that may not be just so good for you!  This super-quick all-in-one-skillet breakfast will start your day off right, loaded with hash browns, spinach, egg, and cheese.  Of course, and with all our recipe suggestions, if there is something you don't like or need to substitute, feel free - its your recipe too!

  • 1 teaspoon(s) extra-virgin olive oil
  • 1/2 cup(s) frozen hash browns or precooked shredded potatoes (these can be purchased in the supermarket now)
  • 1/2 cup(s) frozen chopped spinach
  • 1 large egg
  • 1 pinch(s) salt
  • 1 pinch(s) freshly ground pepper
  • 2 tablespoon(s) shredded sharp Cheddar Cheese
  • Florentine Hash Skillet

    How to

       Heat oil in a small nonstick skillet over medium heat. Layer hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper, and cheese. Cover, reduce heat to medium-low, and cook until the hash browns are starting to brown on the bottom, the egg is set, and the cheese is melted, 4 to 7 minutes.


    adapted from and photo by eatingwell.com

    Serves 1

    What you need
       With this recipe, you don't have to think too much. If I don't have prosciutto, I use Black Forest ham. No English muffins? Sourdough toast. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. 
    Total time to prepare: 8 minutes


    • 2 thin slices of prosciutto
    • 1 english muffin
    • 2 tbsp unsalted butter
    • 2 eggs
    • Sea salt and black pepper to taste
    • Store-bought prepared Pesto

    Green Eggs & Parma Ham

    How to

       Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. 
       In a small nonstick skillet over low heat, melt the butter; it should not froth. Crack the eggs into the pan — they shouldn't crackle or spit on contact; that would mean your heat is way too high — and cook over low heat until the whites are settled but yolks are still runny, three to four minutes. 
       Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the eggs from top to bottom and keep the yolk silky but warm. 
       Season with sea salt and black pepper, and transfer eggs to prepared English muffin. Spoon a nice smooth pesto over the eggs. Not the chunky, jarred pesto — the smoother stuff from the refrigerator or freezer case. It's better. Serves one.


    Read more: http://www.esquire.com/features/guy-food/green-eggs-and-ham-recipe-ll-0309#ixzz21vv0En31

    Serves 4

    What you need
       This is the best use of leftover Polenta I can think of; however, if you don't have any, the recipe will tell you how to whip some up quick, or you can make some instant grits instead. 

    4 cups water
    1 cup polenta
    4 large eggs
    1 1/3 cup tomato sauce (homemade, or good store-bought)
    2 tablespoons butter
    fresh basil leaves

    Tuscan Brekfast Polenta & Egg

    How to

       Gradually add polenta to boiling water stirring constantly until thickened. Stir frequently for 20 minutes then stir in butter. Turn down to low and stir in butter. 
       Heat a non-stick pan over medium heat until it sizzles when water is thrown on it. Start with two eggs. Grease the pan with cooking spray and crack one egg at a time into the pan being sure to keep yolks in tact. Once the egg whites are opaque on both eggs and the bottoms are crispy, pour in 2/3 cup of sauce and shift the sauce around the pan by picking it up by the handle and gently shaking. Cook until sauce is heated through. Spoon warm polenta onto the plate and slide eggs and sauce out on top of polenta. Add salt and fresh cracked pepper to taste and garnish with basil leaves. Repeat. Serves 4.

    Serves 8

    What you need
         Another great brunch idea that can be prepped in advance, and then crack the eggs and put them in when you're ready to eat.

     * 8 crusty dinner rolls
  • 8 large eggs
  • 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
  • 2 tablespoons heavy cream
  • Salt and pepper
  • 4 tablespoons grated Parmesan
  • *Be sure to get a nice firm roll that will stand up when you take this insides out.
    (feel free to divide, or multiply this recipe to make as many or as few as you want)

    Baked Eggs in Bread Cups

    How to
    1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
    2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
    3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

    Serves 4

    What you need
       Omg! This may be my favorite recipe on the website.  I'm only sorry I didn't find it until this afternoon and I'll have to wait till tomorrow to make it since I don't have enough grits to make it for dinner!  Now, I know, you have to like grits to like this idea, but I'm thinking that anyone who takes a bit of this is going to be in grit heaven. 
       Grits are a Southern breakfast staple, warm, smooth buttery comfort on a fork.  Turning them into a cake takes this grain to the next level.  Crispy on the outside, and moist, buttery and delicious when you put your fork into them. 

          
     - Dry Quick Grits

    - Cream (I use 1% milk, then a bit of 1/2 & 1/2 at the end)

    - Salted Butter

    -Salt and Black Pepper to tast

    -AP Flour to dredge cakes

    -Canola Oil

    -Non-stick Skillet

    -½ sheet pan lined/ lined baking sheet
    1 cup shredded cheddar cheese, low fat or regular

    Country Cheddar Grit Cakes

    How to
       Follow the direction for the plain grits as stated on the box, for a serving for 12. When the grits are cooked add cream and butter and season to taste. Now the reason that there are no measurements for this is because you must follow your taste buds. The grits should very rich and creamy.  Depending on your taste, you can add shredded cheddar cheese here or at the end.
       When you get to that point pour out the grits evenly onto the sheet pan (lined with parchment paper for easy removal)

    -
    Spread evenly. Let cool on the counter for 10 minutes then place in the fridge to cool completely, about 1 hour. 
        Using a large round cookie cutter cut circles into the grits lifting each one out carefully and place on a platter. (You can rehydrate the remaining grits with a little cream for the next morning.)
       Place skillet on medium high heat and coat the skillet with oil about ¼ inch high. Coat each grit cake in flour before you fry them, place them into the hot oil and fry until golden brown on each side; about 2 minutes each side. 
       Place one grit cake on a plate, add Cheddar Cheese to the top of the grit cake and top with a second grit cake.  Serve hot with butter

    *Note, my family likes butter & syrup.  I prefer the more savory taste of salt & fresh ground pepper, with real butter.

    Serves 4 - 8

    What you need
         From Angela Spangler, in Cooking Light Mag.: when you have something spicy, you want to serve it with something fruity. Sweet and savory make a good flavor combination for breakfast in general.  This recipe is wonderful with a fruit garnish like grapes or melon.  It takes a bit of time, but its worth it either for brunch on the weekend, or have leftovers all week!  If you don't like the spice, just leave out the jalapenos.

     1 (13.8-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 4 ounces chicken sausage with jalapeño peppers, chopped 
  • 2  large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped seeded jalapeño peppers
  • Breakfast Braid w/eggs, jalapeno, sausage & cheese

    How to
    1. 2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
    2. 3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
    3. 4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
    4. 5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 - 450° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices



    Photo Cooking Light, Jan. 2010


     

    Serves 4

    What you need

       I LOVE scones but I don’t have them that often because they are normally full of butter and cream. Not this recipe! What a TREAT at only 217 calories and generous portions you can have a nice breakfast or brunch with the addition of eggs and fruit.  Me, I prefer them as is, with my favorite cup of coffee.

    2 cups all-purpose flour
    1 tablespoon baking powder
    2 teaspoons sugar
    1/4 teaspoon salt
    1/4 teaspoon ground red pepper
    3 tablespoons chilled butter, cut into small pieces
    3/4 c. shredded reduced-fat extra sharp cheddar cheese
    3/4 c. finely chopped ham (deli ham or ham steak from the deli or market)
    3/4 cc fat-free buttermilk
    3 large egg whites
    cooking spray

    Ham & Cheese Breakfast Scones

    How to
       Preheat oven to 400 degrees
       
    Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter until mixture resembles coarse meal ( I just use my fingers to do this job). Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.
       
    Turn out onto a floured surface; knead 4 to 5 times with floured hands.
       
    Pat into an 8-inch circle on a baking sheet coasted with cooking spray. Cut into 8 wedges, cutting into but not through dough.
       Bake at 400 degrees for 20 to 25 minutes or until lightly browned. Serving size 1 wedge


    Adapted from the best of Cooking Light, 2006

    Serves 4

    What you need

         This is a lovely way to serve breakfast to company, as it makes for a tastfull dish and a beautiful presentation, but takes only minutes to put together.

  • 2 tbsp olive oil
  • 4  small button  mushrooms, sliced
  • 1 c. baby spinach leaves
  • 1 1/4 c. reduced fat natural yoghurt
  • ½ tsp smoked paprika
  • 1/2 c finely shredded Reduced Fat* Cheddar Cheese
  • 4 eggs  (you can also use egg beaters (1/4 c. = 1 egg)
  • Freshly ground black pepper & salt to taste
  • Toasted baguette to serve
  • Roasted cherry tomatoes to serve
  • Tasty Light Breakfast Eggs Ramekins

    How to

       Heat olive oil in a pan & sauté mushrooms for 3-4 minutes. Then add spinach leaves & continue to cook for 2 minutes. Remove from pan & place on paper towel to absorb excess moisture.
       Whisk together the yoghurt, pepper & paprika and half of the Mainland Finely Grated Tasty Light Reduced Fat* Cheddar Cheese until well combined. Add mushrooms & spinach mix and season well. Spoon the mixture into the base of 4 ramekins.
       Break an egg into the centre of each ramekin and top with the remaining Mainland Finely Grated Tasty Light Reduced Fat* Cheddar Cheese.
       Bake in pre-heated oven at 180°C for 10 - 15 minutes.
       Serve hot with toasted baguette and roasted cherry tomatoes.

    Notes: Tasty Light Breakfast Eggs are also great topped with salsa, sliced avocado or fresh herbs

    Serves 6

    What you need
         This delicious spinach breakfast recipe from ahealthyjalapeno.com looks and tastes delicious, and its good for you too!  Its also an easy way to get everyone eating their spinach and loving it too. 
       Breakfast just got better, and easier too. Eat immediately or save the rest to reheat and eat the rest of the week. The most important meal of the day is now in squares and is going to start your day right.

    First Layer
    1 cup Bisquick
    2 egg whites
    1 egg
    1/4 cup almond milk
    1/4 cup red onion, finely chopped

    Second layer
    1 10oz pkg. of frozen chopped spinach, thawed
    1 jalapeño, diced
    1 1/2 cup reduced-fat cottage cheese (1% milk)
    3/4 cup monterey jack cheese, shredded (I used HeluvaGood with jalapeno's)
    1/2 cup Parmesan cheese, grated
    2 egg whites
    1 egg
    1 tsp garlic powder

    Light Spinach Breakfast Squares

    How to
    Preheat oven to 350 degrees. Remove the thawed spinach from package, and press dry with a towel, removing as much moisture as possible.

    In one bowl, combine the first five ingredients. Spread the first level of batter into a greased 11″X7″ baking pan. In another bowl, combine the second layer of ingredients and gently spoon the mixture over the batter already in the pan. Sprinkle with any remaining monterey jack cheese to top.


    Bake, uncovered, at 350 degrees for 28-30 minutes or until cooked through and golden brown. Check to be sure it is cooked all the way through, by inserting a toothpick into the center. It should come out clean.

    Note: Store in an airtight container in the refrigerator. Once cooked it can be frozen, but I recommend cutting it into squares first and storing them not touching in an airtight container lined with waxed paper. When ready to eat, remove a piece from the freezer, wrap loosely in a paper towel, and heat in the microwave for 1 minute, turn or flip, then add 30 -45 seconds or until hot.

    Serves 2

    What you need
       This is simply a variation on a basic french toast, but with the added cognac, and the cinnamon sugar & butter, it becomes french toast heaven.  It comes together in 10 minutes, but the taste will stay with you all day. 

    4 Slices bread (pref. a day or so old French or Italian)
    1 tb Rum or cognac
    1/4 c Oil
    3/4 c Milk
    1 Egg; beaten
    Sugar/cinnamon mixture

    Torrijas (French Toast for 2)

    How to
       In a low, flat bowl mix milk and cognac. Dampen
    pieces of bread until they soak up some of the mixture, then dip in beaten egg.
    Fry as for French toast.
    Serve hot with sugar/cinnamon sprinkled on top and a nice dab of softened butter.


    source from: freecookingrecipes

    Serves 8

    What you need
    **thank you Paula Deen. This one is worth every calorie!
    The simplicity of this recipe is that you can prepare it the night before, and then just pop it in the oven the morning you want to cook it. 

    1 loaf French bread (13 to 16 ounces)

    8 large eggs
    2 cups half-and-half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash salt

    Praline Topping, recipe follows :
    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg 
       Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

    Baked French Toast Casserole*

    How to
    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

    The next day, preheat oven to 350 degrees F.
    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

    Serves 6-8

    What you need
    Instead of individual pancakes, consider whipping up these jelly-roll pan-baked Pecan Pancakes with Caramel-Apple Topping. This pancake is the perfect solution when serving 6 or more people. The Caramel-Apple Topping would be good over ice cream, too:
    Ingredients:
         1 3/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup butter, melted
  • 1 cup chopped pecans, toasted

    Preparation

    1. Preheat oven to 350º. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Do not overmix; batter will be lumpy.)

    1. 2. Pour batter into a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with pecans.
    2. 3. Bake at 350º for 25 to 30 minutes or until golden brown and done. Serve immediately with Caramel-Apple Topping
  • Pecan Pancakes w/ Caramel Apple Topping

    How to
    CARAMEL APPLE TOPPING

    Ingredients:

    (12-oz.) packages frozen spiced apples, thawed

    1/2 cup firmly packed brown sugar

    2 tablespoons butter

    1 teaspoon vanilla extract

    1/4 teaspoon salt  

    Preparation

    1. Stir together apples, brown sugar, butter, vanilla, and salt in a saucepan. Bring to a boil over medium heat, stirring occasionally; reduce heat to low, and simmer, stirring occasionally, 2 to 3 minutes or until thoroughly heated.
    2. Serve over Pecan Pancakes.

    Serves 8 - 12

    What you need
    Another family favorite, this Quiche is made with bacon, swiss cheese and onion, and baked in a glass casserole.  We initially eliminated the crust way back when Atkins was the craze.  Then we decided we loved it this way.  Now it graces our holiday table every Thanksgiving (and brunches too).

    12 - 14 slices bacon crisply fried and crumbled.  I use the pre-cooked microwave kind, and it only takes minutes. 
    2 cups shredded swiss cheese (or 1 swiss and 1 cheddar)
    1 pkg frozen chopped onion minced, sauteed till golden.
    8 eggs
    2 cups whipping cream, half and half, or milk (depending on how many calories you are willing to eat!)  It will come out well either way.
    Salt and Fresh ground Pepper to taste.

    Crustless Quiche Lorraine Casserole

    How to
    1. Heat oven to 350F.
    2. Sprinkle bacon and cheese in a casserole (9 x 13) sprayed with Pam.
    3. In a large bowl, whisk eggs, add cream, onion, salt and pepper to taste and wisk once again. 
    4. Pour mixture over cheese and bacon in casserole being sure to cover all the cheese. 
    5. Cover loosely and bake about 30 - 40 minutes. 
    6. Remove foil and bake an additional 10 minutes.
    7. Quiche is done when knife inserted 1 inch from edge comes out clean.
    8. let stand 10 minutes before cutting.

    Serves 8

    What you need
    4 eggs, lightly beaten
    2 tbsp butter
    2 pre-made thin pizza crusts.  (Boboli, Stop & Shop, any brand is fine)
    1 tbsp olive oil
    2 c. shredded jack, or mexican blend cheese
    4 fully cooked breakfast sausages, or brats (whatever you choose)
    1 tomato, diced
    1 tsp Italian seasoning.

    SEE VARIATIONS BELOW

    Breakfast Pizza

    How to

    Preheat oven to 400 degrees F.

    In a medium fry pan, cook sausage, then remove and scramble eggs in butter till just underdone.  Mix tomatoes with Italian seasoning.  Lay out pizza crusts and brush each one with oil and 1/4 tomatoes each, top with eggs, crumbled sausage and cheese.  Then top each one with the remaining tomato mixture. 
    Bake for 8 to 10 minutes until cheese is melted and begins to bubble.  Serve hot cut into wedges. 

    *You can make these on a hot grill, however watch carefully because the bottom tends to burn.  Use indirect heat if possible.
    **You can spice this up with diced jalapenos, or a bit of hot sauce, or even bbq sauce.
    ***You can try a number of variations on this recipe:  Use bacon and swiss instead of sausage and cheddar.  Use pepperoni and marinara sauce with the scrambled eggs.  Eliminate the scrambled eggs, and top tomato and sausage with a few cracked eggs and bake (looks as good as it tastes). **The picture below was made with a whole wheat thin crust, topped with scrambled eggbeaters, crumbled breakfast sausage, bruschetta & 4 cracked eggs, topped with shredded cheese, and baked 10+ minutes until the eggs are set.
    Or, if you are serving this at a brunch along with other items, you can bake the crust first for a couple of minutes to warm it, top it with some marscapone cheese (or ricotta mixed with a little sugar), cover it with mixed berries or other fruit, and sprinkle with cinnamon-sugar. 

    Serves 4

    What you need

    This is a favorite recipe in my house for dinner, as well as brunch.  We like it spicy and would add a cajun spice instead of hot sauce, or maybe a little jerk seasoning. 

  • 1 cup(s) quick-cooking grits
  • 2 tablespoon(s) butter
  • slice(s) bacon, cut crosswise into 1/2-inch pieces
  • 1 pkg frozen chopped onion
  • 2 clove(s) garlic, thinly sliced
  • 1 small petite diced tomatoes (with chilis if you like)
  • 1 pound(s) large (31 to 35) peeled and deveined fresh or frozen shrimp, thawed
  • 1/4 teaspoon(s) hot sauce
  • Salt and Pepper to taste
  • Shrimp and Grits, Southern Style

    How to
    1. Prepare the grits according to the package directions for 4 servings, except use half milk and half water and season with salt and pepper. However, be sure to cook your grits for at least 10 to 15 minutes, adding additional milk or cream as necessary.  Stir in butter at the end, cover and keep warm. 
    2. Cook bacon in a large skillet until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
    3. To skillet, add tomatoes (drained) and heat until bubbling. Add shrimp; cook, stirring, until just opaque throughout, 2 to 4 minutes. Stir in hot sauce or whatever seasoning you picked. Serve over grits, sprinkled with bacon

    Serves 6-8

    What you need

       This bread pudding casserole is a hearty and delicious meal all by itself.  It is versatile in that you can substitute bacon for sausage, or chicken, or any other meat, or even go meatless.  You can use any leftover bread you have in the house, and you can put it together the night before.  Enjoy this one once, then start making up your own!

  • 8 slices bacon
  • 1 pkg chopped frozen chopped onions 
  • 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup part skim ricotta cheese
  • 5 eggs
  • 1 1/2 cups milk (skim or 1% is ok)
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Bacon & Egg Brunch Casserole

    How to
    1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
    2. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with ricotta cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
    3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
    4. Bake 40 - 50 minutes or until center is set and top is golden brown. 

    Serves 4

    What you need
  • 8 ounces turkey sausage , casings removed
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion , chopped into 1/2-inch pieces (about 1 cup)
  • 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices
  • 1 tablespoon chopped fresh rosemary
  • 2 cups heavy cream
  • 1/2 cup half-and-half
  • 8 eggs
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tomatoes , sliced into 1/4-inch slices
  • 12 ounces Fontina or Swiss cheese , grated (4 cups)
  • Country Strata w/ Sausage, Fontina & Rosemary

    How to
    Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.

    In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.

    In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt, and pepper, and set aside.

    Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.

    Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving

    Read more: http://www.oprah.com/food/Country-Strata-with-Sausage-Fontina-and-Rosemary#ixzz1vieJ3u9N

    Serves 8

    What you need
    6 bacon slices
  • 1/2 cup chopped onion  
  • 4 cups egg substitute
  • 2 cups (8 ounces) 2% reduced-fat shredded sharp Cheddar cheese
  • 1 cup fat-free milk   1 (4-ounce) jar chopped pimiento, drained
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Vegetable cooking spray  
  • Garnish: flat-leaf parsley sprigs
  • Confetti Omelette Casserole

    How to
    1. Cook bacon in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
    2. Add 1/2 cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.
    3. Stir together crumbled bacon, onion, egg substitute, and next 5 ingredients in a large bowl. Pour egg mixture into a 13- x 9-inch baking dish coated with cooking spray.
    4. Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.

    Credit: Jeanne Stanton Hotaling, Augusta, Georgia,
    JULY 2005

    Serves 4

    What you need

    This dish is simple, fast and looks beautiful on the table - and it tastes like a gourmet meal you took hours to prepare.  Enjoy:

    1 tablespoon
    extra-virgin olive oil
    2 teaspoons
    butter
    3/4 pound
    wild mushrooms (such as shiitake), chopped into bite-size pieces
    1/4 cup
    s sliced green onions
    1 teaspoon
    fresh thyme
    5
    egg whites or egg beaters
    2 tablespoons each chopped fresh herbs (such as chives, parsley, chervil) Squeeze of lemon

    Wild Mushroom Frittata

    How to
    Heat oven to 350°. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve

    Serves 8

    What you need
      This dish makes such a lovely presentation, and you could say that the greens are a healthy food!

         1 teaspoon
    salt
  • 1 1/2 cups uncooked quick-cooking grits
  • 1 cup (4 oz.) shredded white Cheddar cheese
  • 3 tablespoons butter
  • 1/2 cup half-and-half (or fat free half )
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 10 large eggs, (2 eggs beaten, 8 individual eggs for top)
  • 3 cups Simple Collard Greens, drained  (or, fresh spinach)
  • Hot sauce (optional)
  • Grits & Greens (& Eggs)

    How to
    1. 1. Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.
    2. 2. Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.
    3. 3. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.
    4. 4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.


    NOVEMBER 2010

    Serves 12

    What you need
    • Nonstick cooking spray
    • 3
      cups frozen shredded hash brown potatoes
    • 3/4
      cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
    • 1
      cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
    • 1/4
      cup sliced green onions (2)
    • 4
      beaten eggs or 1 cup refrigerated or frozen egg product, thawed
    • 1 1/2
      cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
    • 1/8
      teaspoon salt
    • 1/8
      teaspoon black pepper


    Farmers Casserole

    How to

    1.Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

    2.In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

    3.Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

    from the test kitchen
    • Make Ahead Tip Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
    • Tip Farmers Casserole for 12:Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

    Serves 12

    What you need
    •  
      Nonstick cooking spray
    • 1  lb.
      uncooked bulk pork or Italian sausage
    • 2  cups
      sliced fresh mushrooms
    • 3/4  cup
      bottled roasted red sweet pepper, drained and chopped
    • 8  cups
      cubed white bread slices (12 ounces)
    • 12  oz.
      American or cheddar cheese, shredded (3 cups)
    • eggs
    • 3  cups
      milk
    • 1-1/2  tsp.
      dry mustard or 3 tablespoons Dijon-style mustard
    • 1/2  tsp.
      salt
    • 1/4  tsp.
      cayenne pepper


    Patsy's Egg Casserole

    How to
    1.
    Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet, cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir red pepper into mixture in skillet; set aside.
    2.
    Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.
    3.
    In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
    4.
    Bake, uncovered, in a 325 degree F oven for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. Makes 12 servings.

    bacon asparagus strata
    Prepare as above, except replace sausage with 8 strips of bacon that have been crisp-cooked, drained, and chopped, and replace mushrooms with one 9-oz. package frozen cut asparagus, thawed and well-drained. Combine bacon, asparagus, and red peppers in a medium bowl rather than a skillet. And, use 12 ounces of shredded Swiss cheese in place of the American cheese