BREAKFAST CASSEROLE

This one is for my brother-in-law, Terry, the family short order cook.  He knew I cooked all healthy and was prepared to hate this recipe.  But instead everyone loved it and it disappeared fast!

BREAKFAST CASSEROLE
3 pounds sausage *
6+ slices Wonder bread**
7 eggs
2 cups milk
1 can cream of mushroom soup ***
2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Layer the meat in the bottom of the pan evenly.
3. Lay bread evenly over the meat.
4. Whisk together the milk, eggs and soup until well blended.
5. Pour over bread.
6. Top with cheese.
7. Bake for 1 hour.
8. Let set 5 minutes before cutting.

• *I like a ham (ham steak) and sausage mix - if using only ham spray pan with PAM first
• **I have also used sourdough and gluten free though gluten free just doesn't taste right to me
• *** I use cream soup substitute

BLTE BAKE

BLTE BAKE

mayonnaise

4-6 slices extra sour sourdough bread, toasted

4 slices white American cheese

12 strips bacon, cooked and crumbled

4-6 eggs, fried over medium

1 medium tomato, chopped**

2 tablespoon butter

2 tablespoon flour

salt and pepper

1 cup milk

1/2 cup grated cheddar cheese

4 green onions, thinly sliced

**I used sliced here, but it is much better with chopped.

• Spread each piece of toast with mayonnaise.
• Cut each piece into small chunks.
• Arrange toast, mayonnaise side up in a buttered 9x9 baking dish.
• Top with American cheese slices.
• Top with crumbled bacon pieces.
• Fry eggs in bacon grease and place on top of bacon pieces.
• Top with tomato chunks.

• Preheat oven to 325˚.
• In a small saucepan, melt butter.
• Add flour, salt and pepper whisk until smooth.
• Gradually add milk.  Bring to a boil, cook, stirring constantly until smooth and thick.
• Pour over tomato chunks.
• Sprinkle with cheddar cheese and onions.
• Bake uncovered for 10 minutes.

TOASTED EGG RINGS

These are a simple way to make fried egg sandwiches.

Sandwiched between 2 pieces of toast and some crisp bacon, you have an egg sandwich club!

BAKED OMELET ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank's hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

• Preheat oven to 350 degrees.
• Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
• In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
• Pour the mixture into the pan an spread evenly.
• Bake for 14 minutes, just until the egg is no longer shiny.
• Top with shredded cheese and baking for an additional 2 minutes.
• Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
• Continue to roll, using the parchment to avoid burning your fingers until you create a log.
• Cut into 2 inch sections and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

• Preheat oven to 350˚.
• Whisk together eggs, milk, salt and pepper.
• Spray four 8 ounce ramekins with PURE.
• Divide two-thirds of the bread among the four 8 ounce ramekins.
• Top with ham, onions, red peppers and half the cheese.
• Top with remaining bread and then the egg mixture.
• Top with remaining cheese.
• Dot with butter pieces.
• Refrigerate overnight.
• Bake until set, about 30 minutes.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

• Preheat oven to 350˚.
• Spray a 1 1/2 quart baking dish with PURE.
• Line the bottom evenly with torn bread pieces.
• Sprinkle green onions and ham pieces (if using)  over torn bread.
• Sprinkle half of cheese over onions.
• With a spoon create 4 indentations into the bread.
• Carefully break eggs into wells.
• Bake casserole 20-25 minutes until whites are set.
• Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

• Preheat oven to 350˚.
• Spray a 1 1/2 quart baking dish with PURE.
• Line the bottom evenly with torn bread pieces.
• Sprinkle green onions and ham pieces (if using)  over torn bread.
• Sprinkle half of cheese over onions.
• With a spoon create 4 indentations into the bread.
• Carefully break eggs into wells.
• Bake casserole 20-25 minutes until whites are set.
• Serve with fresh fruit.

THE perfect over medium egg!!

Do you love eggs?  I do and there is nothing better than a perfect over medium egg for me.  I like my whites done and my yolks runny so I can sop them up with my toast. So many times the yolks break trying to flip the eggs, but I have finally figured it out and it is soooooooooooooo simple!

THE PERFECT "OVER MEDIUM" EGG

per egg:

1 teaspoon butter

1 teaspoon water

salt and pepper to taste

• Melt the butter in your pan over a medium high heat.
• Crack eggs into the butter.
• Salt and pepper to taste.
• When whites begin to solidify add the water and cover.
• The rest of this is a matter of watching closely.  When the whites are done they will no longer jiggle.  Turn off the heat immediately and your yolks will be perfect.
• Serve with your favorite toast.

BREAKFAST CASSEROLE & OVEN HASH BROWNS

On Sunday mornings we try to have a nice brunch together, but there always seems to be time constraints. This weekend we tried Ree's Sleepin' In Omelette and my hash browns and boy was it yummy together. I halved both recipes and we still had lots of leftovers. Hubby did miss meat though and asked me our regular family favorite next week.

OUR NORMAL FAMILY BREAKFAST CASSEROLE*

1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE

• Spray the bottom of an 8x8 or 9x9 baking dish
• Cook meat of choice and layer on bottom of baking dish
• Layer bread in a single layer over the meat
• Whisk together the soup, milk, eggs, salt and pepper
• Pour evenly over bread
• Top with the cheese
• Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)

*This can be made ahead and left to chill 24 hours before baking - in fact it usually tastes better that way.

OVEN HASH BROWNS

2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper

• Grate the potatoes with a cheese grater
• Spin dry the potatoes and apple pieces in a salad spinner or if you don't have one use a flour sack cheesecloth and squeeze them dry
• Toss the potatoes with the melted butter
  
• Generously sprinkle with the celery salt and white pepper
• Bake on large cookie sheet until crisp**

*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown.

HASH BROWN HAM & CHEESE QUICHE

I found this recipe in an old Taste of Home magazine that I bought at a library book sale - best book sale I've been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I've ever made. Crisp and tasty too!

HASH BROWN HAM & CHEESE QUICHE
3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt
PURE

• Thaw hash browns between paper towels to absorb excess moisture.
• Pre-heat oven to 425 degrees.
  
• Spray 9 inch pie plate* with PURE.
• Press hash browns into the bottom and along the sides of the pie plate.
• Melt 3 tablespoons of butter and drizzle it all over the hash browns.
• Bake uncovered for 20-25 minutes until edges are browned.
• While these are browning, melt remaining tablespoon of butter in a small skillet and saute' green onions and mushrooms.
  
• Reduce heat to 350 degrees.
  
• Combine the cheese and ham chunks. Layer over potatoes.
• In a small bowl whisk together the whipping cream, eggs, salt and pepper.
• Pour over the ham layer.
• Bake uncovered 20-25 minutes or until set in the center.
• Let stand 10 minutes before cutting.

*next time I will use an 8x8 baking dish for ease of serving.

FARMER'S BREAKFAST

This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same!

1/4 cup butter
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo

• Melt butter in cast iron pan.
• Add potatoes and onions. Sprinkle with celery salt.
  
• Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
• Add the ham and cook another 5 minutes.
• Reduce the heat to low.*
• Whisk together the eggs, salt, pepper and cream until well blended.
• Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
• Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
• Sprinkle with cheese and cover again until cheese melts.
• Cut into wedges and serve with toasted Oat Sunflower Bread.

*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.

EGGS ala ROOSEVELT I just call them DEPRESSION EGGS

EGGS ala ROOSEVELT I just call them DEPRESSION EGGS
3 ounces cream cheese, softened
1/2 cup milk*
4 eggs, lightly beaten
1 jar dried beef, cut into small pieces*
salt and pepper to taste
PURE

• Spray skillet with PURE.
• Add milk and softened cream cheese to skillet and whisk together until smooth.
• When cheese is bubbly, add eggs and beef.
  
• Periodically whisk until eggs are firm.
• Salt and pepper to taste.
  
• Serve on buttered toast.

*The original recipe had no meat and called for using cream while allowing the eggs to just "firm" up. I changed it to reduce the fat a bit and add meat for hubby.

Christmas Morning Brunch Casserole

This is a BIG family favorite and the recipe varies depending on who in the family is preparing it. Some people use Jimmy Dean's HOT sausage, some use bacon, some use all ham... some use cream of chicken soup or cream of mushroom... some use Monterey Jack cheese or a combo of lots of cheeses... some like plain white bread or wheat... There are so many possibilities!

Christmas Morning Brunch Casserole*
1 package Jimmy Dean Bulk Sausage
1 cup diced ham
6 slices sourdough bread
2 cups milk
1 can cream of celery soup
7 eggs
salt and pepper
2 cups shredded sharp cheddar cheese

• Spray he bottom of a 9x13 baking dish with PURE.
  
• Brown sausage and drain fat.
• Scatter sausage and ham along the bottom.
• Layer bread evenly over meat.
• Whisk together the soup, milk, eggs and seasonings.
• Pour over bread layer.
• Top with cheese.
• Bake at 350 degrees for 1 hour.
  

*For Christmas morning I make this ahead a few weeks, but do not bake it. On the evening of the 23rd I take it from the freezer to the refrigerator and let it defrost. When we get up on Christmas morning I preheat the oven and pop it in. When we're ready, so is brunch!

SHIRRED EGGS

SHIRRED EGGS

for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank's Hot Sauce

• Preheat oven to 350°.
  
• Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
• Sprinkle your meat and onions into the ramekin.
• Crack an egg into each ramekin.
• Salt & pepper.
• Bake for 6-10 minutes or until egg whites are just set.
• Top with cheese.
• Bake another 6-10 minutes or until eggs are set to desired doneness.
• With a spoon gently remove egg from cup onto plate or toast.

*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

OVEN OMELETS

Ingredients are per person:
2 eggs
1 ounce heavy cream
salt and pepper to taste
1/2 teaspoon baking soda
PURE
1/3 cup finely diced ham, sausage or crumbled bacon
1 slice cheddar cheese, the size of a single layer over the meat
1/4 cup shredded cheddar or jack cheese

Using oven proof Pyrex dishes generously spray them with PURE. In the bottom of each one, layer the meat, slice of cheese and salt & pepper.

Whisk together the eggs and cream and then add the baking powder and whisk until smooth. You can whisk all the portions together and then proportion them out after. It just makes it less of a mess and hassle ~ especially if you're preparing for a large number of people.

Pour equal amounts into each dish and top with shredded cheese. Place them all on a cookie sheet and bake for a total of 25 minutes or more as needed until centers don't jiggle and edges are golden brown. Check after 10 minutes and adjust oven temp if necessary. You want the centers to quit jiggling about the same time the edges turn brown. The pictures above in the oven were taken at 10 minutes, 20 minutes and 25 minutes. As you can see, they become like little souffle's.