ENTREES SALADS SOUPS DESSERTS
Overnight Breakfast
Berry Bake with Caramel Syrup
abountifulkitchen.com
4 large
croissants torn up or leftover
bread such as french bread
6 large
eggs
2 cups half
and half or whole milk
1/2 cup sugar
1 tablespoon vanilla
pinch of
salt
1-2 tablespoons sugar
2 cups berries fresh or frozen
SYRUP:
1 cup Karo
Syrup light
1 cup whipping
cream
1 cup sugar
1 teaspoon vanilla
pinch of
salt
Breakfast Croissant Quiche Cups
3 large croissants, sliced into 1/4 inch pieces
10 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons prepared pesto
1-1 1/2 cup chopped fresh spinach
3 green onions, chopped
8 slices bacon, cooked until crisp, chopped
2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)
Generously grease muffin cups.
Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.
Spoon about 1/2 teaspoon pesto over each croissant piece in cup.
Top with chopped spinach, green onions, bacon and grated cheese.
Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.
Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden.
Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature.
Tips:
-Make sure to generously grease the cups both sides and bottom or the egg will stick.
-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups.
-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered.
-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute.
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Southwest Sausage Bake (a favorite)
6 flour tortillas (10 inches), cut into ½” strips (or use corn tortillas for gluten free)
4 cans (4 ounces each) chopped green chilies, drained
1 pound bulk sausage pork sausage, cooked and drained
2 cups (8 ounces) shredded Monterey Jack cheese
10 eggs
½ cup milk
½ teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced—optional
Sour cream and salsa
In greased 9x13” baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 50 minutes. Arrange tomato slices over the top if using and bake 10 to 15 minutes longer or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.
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Baked French Toast (a favorite)
One-1 pound loaf French bread, cut diagonally in 1” slices
8 eggs
2 cups milk
1 ½ cup half and half
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
Topping
¾ cup butter
1 1/3 cup brown sugar
3 Tablespoons light corn syrup
Butter 9x13 baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour mixture over the bread slices, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. In a saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 to 50 minutes. Yield: 12 servings. Note: Place baking sheet underneath when baking to catch drips. Or use a 10x15” pan if you have one.
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Killer Eggs
1 (24-ounce) package frozen shredded hash browns, thawed
½ cup butter, melted
½ cup diced onion (optional)
1 ½ cup Swiss cheese
1 ½ cup cheddar cheese
1 cup diced ham or cooked and crumbled bacon or cooked sausage
2 cups half & half cream
½ teaspoon seasoned salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top if desired. Drizzle butter over top. Bake at 350 degrees for 20 minutes. Combine meat, cheeses, half & half, eggs and salt. Pour over potatoes. Bake another 35 to 40 minutes.
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Penny Ann's Sour Cream Pancakes
1 egg
1 cup buttermilk½ cup sour cream
1 tablespoon melted butter
1¼ cups all purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
additional butter for griddle
Combine all wet ingredients in a medium size bowl.
Mix with whisk until blended.
Add all of the dry ingredients to the bowl.
Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a ⅓ cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side.
Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit and syrup.
Mix with whisk until blended.
Add all of the dry ingredients to the bowl.
Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a ⅓ cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side.
Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit and syrup.
Buttermilk Syrup
½ cups sugar
¾ cup buttermilk
½ cup butter
2 Tbl. Corn syrup
1 tsp baking soda
1 tsp vanilla
Combine all ingredients except vanilla and boil for 5 minutes, stirring occasionally. Add vanilla. (Use a large saucepan and the syrup boils up at least double during cooking.)
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Buttermilk Pancakes (October 2013)
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
2 eggs
2 cups buttermilk
¼ cup melted butter
¾ cup milk
Whisk together dry ingredients. Mix wet ingredients and stir into flour mixture just until combined. Cook on hot griddle
Buttermilk Syrup
½ cups sugar
¾ cup buttermilk
½ cup butter
2 Tbl. Corn syrup
1 tsp baking soda
1 tsp vanilla
Combine all ingredients except vanilla and boil for 5 minutes, stirring occasionally. Add vanilla. (Use a large saucepan and the syrup boils up at least double during cooking.)
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Swedish Pancakes (April 2013)
3 eggs separated
1 teaspoon sugar
½ teaspoon salt
1 cup milk
½ cup flour
1 Tablespoon vegetable oil
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